Pumpkin Seed Pesto

• 1 cup raw pumpkin seeds
• 1 cup fresh parsley
• 8 garlic cloves, peeled
• 5 tablespoons fresh lemon juice
• 1 teaspoon freshly ground pepper
• ½ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons chicken broth

Over low heat, dry-roast pumpkin seeds, stirring constantly for 5 minutes or until they finish popping. Remove from heat and cool. In a blender, process seeds, parsley, garlic, lemon juice, pepper and salt. Slowly add oil and broth and blend until smooth. Toss into hot pasta and serve immediately or transfer to a covered container and refrigerate until needed.

Yield: 1-1/2 cups.