A slight chill is finally filling the air in southern California after what truly felt like an endless summer (no complaints here!). And with the dipping temperatures, fall’s classic flavors are making their annual mark on menus everywhere. The star of the autumnal show? Pumpkin, of course!

While I’m all for pumpkin desserts of every variety (but mostly this no-bake treat, which claims my top spot), there’s something about a savory pumpkin-inspired dish that really hits all the comfort food notes in a single bite. Behold, pumpkin seed pesto!

Pesto has made many appearances across these pages, from pistachio pesto and pea pesto to asparagus pesto and kale pesto. You name the ingredient, we’ve transformed it into pesto that’s perfect for tossing with pasta, slathering across pizza or rolling up into chicken roulades.

Now you can make the most of all of those leftover pumpkin seeds by pairing them with kale, garlic and Parmesan, giving them a quick buzz in the blender and then tossing the purée with your choice of noodles.

I first shared this recipe as part of my Whole Foods Market expedition, where I shared my tips for shopping on a budget and stocking up on a whole bunch-o-groceries to whip up a week’s worth of meals. Head on over to check out my shopping tips or keep on scrolling for this seasonal spin on an Italian favorite paired with perfectly seared chicken breast.

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