If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350 degree oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.

Place all the ingredients in a food processor and puree until smooth.

Serve on pasta, fish, chicken or a spread on sandwiches.

* For a dairy free version use 1/4 cup nutritional yeast and 1/2 cup olive oil (instead of 1/3 cup).

To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months.