Spread the pumpkin seeds over a large oven tray and roast (no oil) for 10-15 minutes until they brown just a little, then remove and allow to cool.
Remove the thick stems from the parsley and the basil. Peel the garlic cloves.
Place the basil, parsley, oil, seeds, garlic, nutritional yeast and salt into your food processor. Squeeze in the juice of the lemon. Then, process until you have a consistency that you like - I like to keep mine a little chunky.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!