New This Month

Pumpkin Seed Pesto

This fragrant pesto features toasted pumpkin seeds and parsley -- along with dried chile and a touch of cinnamon -- in place of the usual pine nuts and basil for a seasonal variation on the Italian classic.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, October 2001


  • 3 cups hulled pumpkin seeds (pepitas)
  • 1 cup fresh flat-leaf parsley, cleaned and stemmed
  • 2 garlic cloves, peeled
  • 1 small dried chile pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Cooked pasta, for serving
  • Freshly grated Parmesan cheese, for serving


  1. Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.

  2. In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.

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