Step 1

Toast the pumpkin seeds over low heat in a sauce pan - seeds should be fully toasted after about 3 to 4 minutes, so make sure to watch and stir them so they don't burn.

Step 2

In a food processor or blender, add basil, parsley, toasted pumpkin seeds, garlic, pepper flakes, and lemon juice. Pulse a few times to break down the greens.

Step 3

Mix on low and pour in the olive oil until the pesto is a smooth consistency. Add salt and pepper, taste, and adjust seasonings as desired.  Toss pesto with freshly cooked pasta, smash pesto with cooked chickpeas, or stir into risotto, mangia!