Toast Pumpkin Seeds: Place hulled pumpkin seeds in a dry skillet over medium heat. Stir gently, shaking the pan occasionally, until the seeds puff and turn golden brown, about 5-7 minutes. Transfer to a paper towel to cool.

Combine Ingredients: In your food processor, add the cooled pumpkin seeds, fresh cilantro, peeled garlic cloves, freshly squeezed lemon juice, chopped jalapeño, and salt. Pulse everything together until the mixture is finely chopped.

Drizzle Olive Oil: With the processor running, slowly drizzle in extra virgin olive oil until the pesto achieves a creamy, smooth consistency. Adjust the amount of oil based on your preferred texture.