2 cups raw, hulled unsalted pumpkin seeds (pepitas)
6 tablespoons olive oil, divided
1 cup cilantro
3 cloves garlic
2 tablespoons lemon juice
¼ cup water
Salt and freshly ground black pepper, to taste
Heat oven to 375º. Toss the pumpkin seeds with 2 tablespoons of olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet and bake for about 10 minutes, until fragrant and roasted. Set aside to cool completely. (Do NOT try to make this while the seeds are still warm because the pesto will turn gummy. Ask me how I know.)
In the bowl of a food processor or pitcher of a blender, combine the cooled pumpkin seeds and remaining ingredients. Pulse to combine, stirring and scraping down the bowl as needed. Continue pulsing until a coarse paste forms. Add additional olive oil as needed to reach your desired consistency. Taste and season with salt and pepper.
Serve with warm baguette slices and store leftover pesto in an airtight container in the refrigerator.