Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread on toasted baguette slices, perhaps topped with chopped Roma tomatoes, grilled shrimp, and a few pumpkin seeds. Or try it on warm corn tortillas.

  • 2-3 cloves garlic, peeled 
  • 1/2 c. Italian parsley (or basil) 
  • 1/2 c. oregano (including 2 T. Mexican oregano, if possible) 
  • 1/4 c. pumpkin seeds 
  • 1/4 c. freshly grated Parmesan cheese 
  • 2 tsp. fresh lime juice 
  • 1-2 serrano peppers, seeded and minced, or more to taste 
  • 3/4 c. olive oil additional olive oil 

In a blender or food processor, blend all ingredients except the olive oil. Slowly add 3/4 c. olive oil, and blend until smooth. Use immediately, or spoon into a jar, cover with a thin layer of olive oil, and refrigerate until needed. 

The September 2022 cover of Texas Highways: Visual Wonders


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.

The September 2022 issue of Texas Highways Magazine


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.

The September 2022 cover of Texas Highways Magazine


Get the Magazine

Save up to 62% off the cover price

True Texas in Your Inbox

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.