Cilantro Pesto

Once a friend was visting me - you Tricia..in the fridge I had a bag of raw pumpkin seeds, some parmegiano reggiano cheese, and a bunch of cilantro. What a perfect pesto combination thought I. So I made her a jar of pesto.
Pumpkin seeds are probably not commonly used in pesto - pignolias (pine nuts) or walnuts are much more standard. However this is a really great pesto - and has a very intese green colour.

You will need:

2/3 cups of pumpkin seeds
Chopped cilantro - about 2 cups (essentially buy a bunch of cilantro, and chop the leaves)
Parmigiano-Reggiano cheese - to taste, but I would say 1/2 -2/3 cups (You can also use Picorino Romano or a less expensive version of parmegiano - such as Argentinian p.)
Olive oil
Salt
2-3 garlic cloves

All of the ingredients go into a food processor, I prefer to spoon in or pour olive oil until the right consistency is achieved. Salt can be added, but taste the pesto first, as the cheese contains enough salt. I prefer to have extra ingredients on hand, and add some more of whatever I feel is needed.
Instead of a blender, a blender stick can be used in a deep container.

Transfer pesto into a glass jar and refrigerate.