Add all of the ingredients (except the olive oil) to your food processor/blender and blend until it becomes a paste.
With the food processor on, feed the olive oil slowly through the feeder. If the pesto is too thick, add a little bit more olive oil. If too runny, add more herbs/greens and pumpkin seeds.
Store in an airtight container in the fridge for up to 5 days or freeze in ice cube moulds.