Set acast-iron skillet or non-stick panover medium heat. Once hot, add the sunflower seeds and toast for about 2-3 minutes, stirring occasionally.
In a blender or food processor, add the fresh basil, toasted sunflower seeds, garlic cloves, salt, and olive oil. Blend until you have a paste. Scrap the sides and push the ingredients towards the blade in between blends - when the blender is not active.
Use immediately, or store in the refrigerator for up to 5 days, or store in the freezer.
Notes
To freeze, pour the pesto into a mason jarand add a bit of olive oil on top to act as a seal to prevent oxidation. Then, close with a lid.
I blend my pesto on a low “liquid” setting on my blender.
If you want a boost of umami or "cheesiness" in this pesto recipe, add 1-2 tablespoons of nutritional yeast.