Active Time

　　15 min

　　Total Time

　　15 min

　　

Ingredients

Makes about 3/4 cup

　　1/3 cup raw green (hulled) pumpkin seeds (pepitas)

　　1 small garlic clove

　　2 cups packed flat-leaf parsley leaves

　　1/4 cup grated Parmigiano-Reggiano

　　1/3 cup extra-virgin olive oil

　　

Step 1

Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.

　　

Step 2

Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.

　　Cooks' note:

　　To serve with pasta, put pesto in a large bowl; meanwhile, cook 1 pound spaghetti until al dente. Whisk about 1/2 cup pasta-cooking water into pesto. Drain pasta, then toss with pesto and salt and pepper to taste.