In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
Scrape into a container, cover, and refrigerate until ready to use.
The pesto keeps for 3 to 4 days in the refrigerator.
Makes 2 cups.
IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.