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Preheat the oven to 300 F.
Spread the pumpkin seeds onto a parchment lined baking sheet and bake for 12 - 15 minutes, until the pumpkin seeds are slightly brown in color and fragrant.
If you are using raw sesame seeds, spread them out on another parchment-lined baking sheet and bake for 8-10 minutes, until lightly golden. Watch them carefully to prevent burning.
Cool the pumpkin (and sesame) seeds for 10-15 minutes, then add them to a high-speed blender along with the salt and olive oil.
Beginning at a slow speed, blend the mixture, tamping down the mixture and scraping the sides as needed.
Increase the speed until the seed butter is viscous and very smooth.
Pour into a lidded jar, allow to cool completely, then store in the pantry for up to a month or in the fridge for up to three.