If you're going to toast the pumpkin seeds (or pine nuts), do that now. We just pop them into our toaster oven for 4-6 minutes until lightly toasted. Some of the pumpkin seeds puff up a little and you might hear some popping sounds. Toast longer for a more toasted flavor, but watch them carefully, especially after 3 minutes because they can burn in a flash.

Meanwhile, place all ingredients in a food processor. Add the seeds or nuts. Blend till smooth. It will look like your typical basil pesto.

Then top the pesto on veggies, sandwich spread, spaghetti, or ... just dip your finger in and taste it.

The whole process takes just 10-15 minutes max, depending on if you're harvesting the herb from the garden.

When we first made it, I thought it would have an overly "parsley" flavor, but the parsley flavor blends beautifully with the olive oil and earthy nuttiness of pumpkin seeds.