For the Styrian Pumpkin Seed Oil Pesto, finely dice the Styrian pumpkin seeds and the garlic, grate the hard cheese and mix with the Styrian Pumpkin Seed Oil P.G.I. into a paste. Cook the spaghetti in boiling water until it has reached an al dente consistency, strain, toss well with the pumpkin seed oil pesto in a hot cooking pot and serve immediately.

Tip: Styrian Pumpkin Seed Oil Pesto keeps for several weeks in the refrigerator when the surface of the pesto is covered with enough oil. When the pumpkin seed taste is too intense, a portion of the oil can be substituted with sunflower oil or a portion of the pumpkin seeds with almonds or pine nuts.