Cut the broccoli into florets and blanch in boiling salted water for about 4 minutes. Remove, rinse in cold water and drain well.
Place the broccoli with the garlic, herbs, pumpkin seeds, parmesan and half of the olive oil in a tall measuring jug. Puree finely with a hand blender.
Mix in the remaining olive oil and season with salt and pepper to taste. Pour into a clean storage jar.
Cover the pesto with a little olive oil and store in the fridge for about 1 week. Enjoy!