1 Cup Raw Sunflower Seeds

3 Cloves Of Garlic

Black Pepper To Taste

Salt To Taste

Step: 1

Start By Toasting The Sunflower Seeds. Heat A Dry Skillet Over Medium Heat And Add The Sunflower Seeds. Toast Them For About 3-4 Minutes, Stirring Occasionally, Until They Become Golden Brown And Fragrant. Remove From Heat And Let Them Cool.

Step: 2

In A Food Processor Or Blender, Combine The Fresh Basil Leaves, Garlic Cloves, And Parmesan Cheese. Pulse A Few Times To Break Down The Ingredients.

Step: 3

While The Food Processor Is Running, Slowly Drizzle In The Olive Oil And Add Toasted Sunflower Seeds. This Will Help Emulsify The Pesto And Give It A Creamy Consistency. Scrape Down The Sides Of The Processor Or Blender As Needed.

Step: 4

Add The Lemon Juice, Salt, And Pepper To Taste. Blend Again Until All The Ingredients Are Well Combined And The Pesto Reaches Your Desired Consistency. You Can Adjust The Amount Of Olive Oil Or Lemon Juice Based On Your Preference.

Step: 5

Taste And Adjust The Seasoning If Needed. If The Pesto Is Too Thick, You Can Add A Little More Olive Oil To Thin It Out.

Step: 6

Transfer The Sunflower Seed Pesto To A Jar Or Airtight Container. It Can Be Stored In The Refrigerator For Up To A Week.