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.
Recipe information
Total Time
15 min
Yield
Makes about 3/4 cup
Ingredients
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
Preparation
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.
