Add the cilantro, garlic, pumpkin seeds, lemon zest and juice, salt, and pepper to the bowl of a food processor.
Pulse-blend until the are roughly chopped.
With the processor running on low, slowly stream in the extra virgin olive oil until the pesto comes together.
Stop the processor and scrape down the sides of the bowl with a spatula.
Blend for another minute until the pesto is well combined. For a thinner consistency, add a little vegetable broth or more lemon juice until it reaches your desired texture.
Add half a jalapeño (seeds removed for less heat) for a spicy kick that pairs beautifully with the cilantro.
