This pumpkin seeds pesto tastes great with crispy baguette or ciabatta. However, if you use a little bit of cooking water to water it down, you'll end up with a delicious pasta sauce.
Roughly grind pumpkin seeds in a food processor.
Add all the other ingredients and process until the pesto has a spreadable consistency (if necessary, add a bit of water to thin it down).
Cut baguette into thin slices and place on a baking sheet. Rub top of the bread with some olive oil and bake for about 5 minutes at 350° F (200° C).
Remove from the oven and top each slice with a tbsp of pesto and serve.