Pepitas are raw pumpkin seeds. For this recipe, we toast them and then blend them in a food processor along with the other ingredients.
Make it ahead
TO FREEZE: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
TO SERVE: Defrost frozen pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes, stirring occasionally.