The pesto is forgiving, and works with both pistachios and pepitas. The former is perhaps a bit richer, but either works if you have the latter on hand. The heat of a jalapeño is in the seeds, so leave in a little or a lot according to your taste. You can always add heat, but it’s tough to take it away (a little honey will calm it down) so if you think you have a really spicy jalapeño, start small, taste, add add more to taste. The ones from Trader Joes are super mild while the ones from our local farmstead are so hot, so use your judgement.

I’m writing a double batch of the pesto, because it’s great to use as a spread, or thin as a dressing for the veggie burgers. Stir it into a frittata, to flavor up any cooked grain, just trust me. You’ll find a way to use it. If you aren’t into cilantro, any mix of basil, parsley, chives will do.