Often, when I don’t know what to cook, I open up my Rebar cookbook. I’ve tried a lot of the recipes, loved a lot of them, but only blogged a few. This pesto is a nice change from the usual, with cilantro, pumpkin seeds, lime juice and jalapeno peppers. I served it tossed with some baked spaghetti squash, but it would also be great on regular pasta. This recipe is half the original, and makes about 2/3 cup of pesto, plenty for a few people.
What you need:
1 bunch clean cilantro, stems chopped off
1/4 cup toasted pumpkin seeds
1/4 jalapeno pepper, chopped with seeds
1 garlic clove
2 teaspoons fresh lime juice
2 tablespoons grated parmesan or asiago cheese
1/8 teaspoon salt
2 tablespoons olive oil
What you do:
1. Toast the pumpkin seeds slightly in a dry frying pan. They toast really fast, so just turn the heat to medium-low and shake them around every half a minute or so.
2. Put all the ingredients except the olive oil into a food processor. I just have a little handheld one, and that works fine. Puree until everything is chopped to little bits.
3. Pour in the olive oil, a little at a time, until it is combined.
Ready to go!
Trust in Kim (she will guide thee) 
Finally got to try the pesto recipe – awesome! As vegan-ites we replaced the cheese (and salt) with a tablespoon of white miso, left out the garlic (my wife cannot have it, sadly) and cut the cilantro intensity a bit with equal amount of spinach. ‘Twas very tasty indeed over pasta noodles. Tonight I’ll use the rest as a pizza sauce. Next time: we will try it with the mildly hot peppers. Thanks for this fresh alternative to regular pesto !
I love spaghetti squash but this took it to a whole new level! Sooo good. Thanks Kim!