Just Say "No" to Ghost Cupcakes: Sage & Roasted Pumpkin Pesto

Folks, let's make it a point to avoid mislabeling food items this holiday season.

For instance: These are cupcakes decorated as ghosts.

Cupcake Project Ghosts

These are cupcakes that are supposedly ghosts, but are really little cupcake Klansmen.

NOT ghosts.

I realize this guys kind of blurred the lines between the two.

Damn you, Oogie Boogie!

But honestly, you can tell when a spade's a... slightly spectacular dessert fail.

So, to review...

Ghosts:

Well done, Cupcakery!

NOT Ghosts:

Nope.

I'll try and take a crack at them myself, but smart money says mine will look not so much like ghosts as much as Gleep and Gloop from the Herculoids.

And now, your recipe...

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Sage and Roasted Pumpkin Pesto

INGREDIENTS
1 cup sage leaves, loosely packed (cleaned and torn)
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground pepper or red pepper flakes (more if you like)
2 -3 cloves of garlic
1/4 cup of Parmesan cheese, grated
1/4 cup of pumpkin seeds, roasted and shelled
OPTIONAL: 1/2 cup loosely packed parsley

1. Just throw everything EXCEPT the oil into a food processor and start blending. Slowly add the olive oil into the mix, blending in short bursts. The mix will keep in a tightly sealed container for up to 5 days.