**keep pumpkin seed pesto stored in the fridge in olive oil for as long as 5 to 7 days. Serve with pasta or grilled vegetables. It is also suitable for dressing salads, or as a sauce for meat and fish dishes.
1. Blend together pumpkin seeds, parsley and garlic.
2. While blending, pour carefully the olive oil, until the mixture turns into a paste.
3. Add ground parmesan cheese, cayenne pepper and cinnamon. Add salt to taste.