In the bowl of a food processor, pulse the pumpkin seeds and garlic until finely chopped. Add the pea shoots, basil, lime juice and salt, and process until fine. With the processor running, add the oil until it is creamy, adding more if necessary. Add the Parmesan and pulse until combined.
Keep stored in the refrigerator.
How to Serve Pea Shoot and Pumpkin Seed Pesto: Cook with fish en papillote, spread on a sandwich, top your morning eggs, mix into a salad dressing, use it to top veggies...the possibilities are endless!