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