Add the pumpkin seeds, garlic, basil, parsley, and lemon juice to your food processor.
Start blending and slowly add in the olive oil. Make sure to scrape down the sides and process until a smooth sauce. Add salt to taste. It will need a good pinch of salt since there's no cheese in this recipe.
Store in an airtight container in the fridge for up to 2 days.
Notes
When storing leftovers, drizzle a thin layer of olive oil on top to keep the pesto from oxidizing.