Halloween Week: Last Night's Dinner

When the pumpkins are carved, I know it's time to make this Fall pesto. (The pumpkin seeds aren't actually from the pumpkins--they're hulled, unsalted pepitas from Provisions.)

Pumpkin Seed and Parsley Pesto

Makes about 1 cup

This recipe makes enough to sauce about 2 pounds of pasta (save a cup of the pasta water before draining, to add to the pasta and pesto little by little, so your dish is nice and moist). Keep leftovers in the refrigerator to use later in the week.

3/4 cups hulled unsalted pumpkin seeds

2 cups tightly packed fresh parsley leaves

1 medium garlic clove, coarsely chopped

1/2 cup extra-virgin olive oil

¼ teaspoon hot red pepper flakes

1/8 teaspoon cinnamon

1/3 cup grated Parmesan cheese

Salt

1. Preheat the oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and toast until frangrant, about 10 minutes. Remove the pan from the oven and cool the seeds completely.

2.Combine the cooled pumpkin seeds, parsley, and garlic in the workbowl of a food processor and process until finely chopped. Scrape down the sides of the bowl. With the motor running, pour in the olive oil and process until smooth.

3.Scrape the pesto into a bowl and stir in the pepper flakes, cinnamon, cheese, and salt to taste. Press a piece of plastic wrap onto the surface of the pesto and refrigerate for up until 2 days until using.