Pesto

3 Large Garlic Cloves

1/2 cup pine nuts

2oz. parmigiano-reggiano, coarsely ground (2/3 cup)

1/2 teaspoon black pepper

3 cups loosely packed fresh basil

2/3 cup extra-virgin olive oil

With food processor running, chop in garlic and finely chop. Add nuts, cheese, salt, pepper, and basil, and process until finely chopped.  Add oil, blending until incorporated.

Makes about 1 1/3 cups.  Cover with plastic wrap and it will keep in the refrigerator for one week.

Keep the Vampires Away Roasted Garlic

6 cloves garlic

6 teaspoons olive oil.

Remove the outer papery covering of the garlic.  Slice off the the of the close so most of it is exposed.  Place on a square of aluminum foil for easy cleanup, or in a small baking dish.  Drizzle the oil over the cloves.  Cover with foil or a lid.  Roast at 425 for about 45 minutes, until garlic is completely soft and lightly browned. 

Caramel Pumpkin Seeds

1 cup sugar

1/2 cup water

1 cup hulled (green) pumpkin seeds

Preheat over to 250 degrees.  Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

Cook sugar, water, and a pinch of salt in a deep 2 quart heavy saucepan on low heat, stirring with a metal fork until melted and pale golden.  Cook caramel without stirring, moving the pan in a circular motion, until golden brown.  Immediately stir in pumpkin sees and quickly pour onto foil, spreading into a thin sheet before it hardens.  Cool in baking sheet until completely hardened, then break into large pieces.

Makes 8 to 10 servings.