It’s 9:30pm on a Sunday. Out of pure whimsy, I decided to check on my cilantro from last week’s farmer’s market. This led me to pick all of the leaves for easier burrito sprinkling in the future. This led me to whip up a pesto. Remember, it is 9:30pm on a Sunday.

Normal Kala-things. No one is really surprised, are they? Sure hope not.

The counter-top blender is filled with a handful of pepitas, a packed cup of fresh picked cilantro leaves, a spoonful of parmesan cheese, small minced garlic clove, and enough extra virgin olive oil to keep the blender blades spinning. After being seasoned with salt and pepper, I declared this the tastiest pesto I have ever made. Nay, the best pesto I have ever eaten.

I can’t TELL YOU how excited I’ve been about the idea of a pesto with alternative nuts. I mean, pine nuts are delicious and nutty and great but sometimes I just want something…different? New? Exciting? All of these things? I get quickly bored with tradition – be it good or bad.

I’ve made a walnut pesto. I’ve made an almond pesto. I’ve made the classic pine nut pesto (duh). Pesto with sage? Pesto with pistachios – that’s for future shenanigans. Pesto with pepitas? Greatest thought ever.

Ever ever. Ever. EVER. I do declare!

Cilantro is the herb of my heart. It’s found its way into normal things of mine like tacos, burritos, soups, salads, guacamole, but also things like smoothies, ice cream, and pesto. Pesto is the best one yet. I do deCLARE!

Sometimes the greatest ideas come from pure imagination and random inspiration. Thank you, extra cilantro and bag of left-behind pepitas!

Words cannot explain my delight with this pesto right now! You know that jittery excitement you feel when you know that you’ve got a good idea going? Where you want to tell the world about it right this second? I have that right now. Times about 75. I love food excitement because the best way to share it is to share food. I love sharing food. It’s telling someone that you love them enough to feed their bodies and their souls. What more could one give, really? I mean, food is love. So, so much love.

Love is just in the air. The cold, dark Chico air!

For now though, I only have words to try to persuade you to join me in the making of this pesto. Words and a couple measly pictures. If I could, I would share this pesto with all. I would even share it with you. So I leave you with my urges and plans for this pesto. I hope it leads you to inspirations of your own.

My own plans for this special jar of cilantro pepita pesto: quinoa with pesto tofu, smashed avocado, cherry tomatoes. A nice side salad perhaps? Yes. Boom. Plans. Dinner. So you’ll know what I’ll be eating. I won’t have to tell you tomorrow.

Happy pesto making to you!

Have you ever made your own pesto? There’s no better time than the present…

Cilantro pepita pesto
recipe yield: 1/2 cup

1/3 cup pepitas
1 minced garlic clove
1 packed cup cilantro
1 tablespoon parmesan cheese
extra virgin olive oil
salt and pepper, to taste

In a small blender or food processor, add the first 4 ingredients. Process until finely chopped and begin to drizzle in the olive oil. Add as much as you like until you’ve reached the desired consistency. {I probably added somewhere around 1/2 cup.} Season with salt and pepper.

Use immediately or store in a jar in the refrigerator for up to 4 days.

Freezable? I’d say yes, just date, label, and place in a ziplock bag.