Step 1

In a food processor, process the garlic, thyme, and rosemary until finely chopped.

Step 2

Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.