Pepita-Sage Pesto

Taking traditional dishes and adapting them with seasonal ingredients infuses just the right autumnal touch for fall meals – when I came across this recipe for Pepita-Sage Pesto in my handy copy of The Pumpkin Spice Handbook, I couldn’t wait to pair it with Nouvo Pasta’s gorgeously striped crab and lobster ravioli. The earthy, herbaceous flavors of pepitas and sage are a wonderful counterpart to the sweetness of the shellfish, and I think I’m going to find myself regularly keeping this delicious, versatile sauce on hand all season long (as a dollop on winter soups, a spread on deli sandwiches, or a sauce on store-bought or homemade pasta, this pesto is equally enjoyable!).

Pepita-Sage Pesto

½ cup packed fresh sage
½ cup packed chopped kale
1 cup freshly grated Parmesan cheese
2/3 cup raw pepitas
3 cloves garlic, crushed
Pinch of salt, to taste
1/3 cup olive oil

In a blender or food processor, combine all the ingredients except the oil. Blend until the mixture forms a thick paste.

With the blender running, slowly stream in the olive oil. Add hot water as needed to thin to desired consistency. Refrigerate in an airtight container until ready to use.

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