Pour red wine into a non stick pan, add honey and cook till reduced and thick. Cut 1½ inch thick slices of cottage cheese and further cut round slices with a cutter.
Heat a non stick grill pan.
To make pesto, grind together basil leaves, roasted garlic cloves, 2 tbsps olive oil, pumpkin seeds, ¼ cup parmesan cheese, pepper powder and salt. Add 2 tbsps olive oil more, and grind to a fine paste.
Drizzle 1 tbsp olive oil on a non stick grill pan and heat. Place the cottage cheese slices in a bowl, add pesto and spread evenly.
Pour 2 tbsps olive oil over the cottage cheese slices and place them in the grill pan. Grill till the underside has grill marks.
Turn them over, spread remaining pesto evenly and grill till the other side is cooked similarly. Cool the wine sauce slightly and spread it on serving plates decoratively.
Place the cottage cheese pieces and serve immediately.