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Place the leaves and pumpkin seeds into the bowl of a food processor and pulse a few times until coarsely chopped. Add the garlic and Parmesan and pulse a few more times. Scrape down the sides of the food processor with a rubber spatula.
Add the olive oil slowly, while the processor is running, occasionally stopping it to scrape down the sides with the spatula. Stop when everything is evenly amalgamated and you have a thick, glossy, vibrant green sauce. Season to taste with salt and pepper.
Spoon into a warm, sterilised glass jar, pour a little more oil over the top and seal immediately. Store in the refrigerator for up to 3 weeks (or freeze in ice-cube trays).