Start by peeling 2-3 cloves of garlic and placing them in your food processor. Pulse until finely minced, scraping down the sides of the bowl as needed.

Add ½ cup of roasted sunflower seeds, ½ cup of grated Parmesan cheese, and a pinch of salt to the minced garlic in the food processor. Pulse together for about 20-30 seconds.

Add 2 cups of tightly packed fresh basil leaves to the mixture and pulse again for about 20-30 seconds until the basil is chopped down.

With the food processor running, slowly drizzle in ½ cup of olive oil, processing for an additional 30-60 seconds until the pesto is smooth.

Taste your homemade pesto and adjust the salt if necessary.

Transfer the pesto into freezer-safe containers, leaving some headspace for expansion. Pour a thin layer of olive oil over the surface to prevent browning.