1. Combine pumpkin seeds, parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
2. Add basil, parsley, lemon juice, Pics Big Mix and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined.
3. Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt and lemon juice . Serve immediately or refrigerate for up to two days.
Serving note: You can easily add this pesto to any platter, but it also goes perfectly in a sandwich with roast pumpkin and halloumi!
