Heat small sauté pan over medium heat. Transfer pumpkin seeds to pan and toast 4-6 minutes, stirring occasionally until they begin to brown slightly and pop. Remove from pan and cool.

In food processer (use S blade), combine toasted pumpkin seeds, hemp seeds, garlic and nutritional yeast. Pulse several times until mixture is grainy, but not too finely ground.

Add basil and parsley. Pulse until coarsely ground.

Add olive oil, salt and lemon zest. Pulse to combine.

Taste and adjust seasonings as desired.

Store pesto in tightly-sealed container in refrigerator until ready to use.