Spread the pumpkin seeds out on a small baking dish or tray and roast in the toaster oven (or regular oven) for 5 minutes at 350. Peek at them and give the pan a little shake to move them around. If they look slightly golden, you're good to go! You can leave them in for another minute or two if needed.
Place the broccoli florets in a small pot with around 1/2 cup of water. Cover and bring to a boil. Once the water is boiling, continue to cook for around 2-3 minutes, until the broccoli is bright green, tender and cooked. Then immediately remove from the heat and pour into a colander, run cold water over top to stop the cooking.
Place all of the ingredients into a food processor- the sundried tomatoes, garlic, toasted pumpkin seeds, nutritional yeast and lemon juice, as well as the cooked broccoli. Add a pinch of salt and the extra virgin olive oil.
Pulse the mixture a few times and then scrap down any mixture from the sides of the bowl of the food processor.
Blend on high for 1-2 minutes, until you have a creamy, smooth pesto. If you prefer a chunkier pesto, you don't have to blend for as long.
Taste and adjust seasoning if needed. If you like more lemon, add more lemon juice. You can also add more garlic if you like or more sea salt. If you prefer the mixture is a little thinner, you can add more olive oil or a few spoonfuls of water.