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

In food processor using S blade, combine pumpkin seeds, nutritional yeast and garlic and pulse on and off for about 20 seconds, or until seeds are mostly ground, but not too fine.

Add basil, parsley, lemon juice and olive oil and continue pulsing on and off until seeds are fully ground and all ingredients are combined. Scrape down sides as needed. Add salt to taste. Taste and adjust as desired.

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