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