You can replace the sunflower seeds and olive oil with any seed or oil you prefer (eg sesame oil, pine nuts, walnut oil etc…)
Rinse and dry the parsley quickly and separate the stems from the heads.
Put the parsley heads, olive oil and lemon juice in a small blender (or use a mortar).
Blend at medium speed for a few seconds to coarsely chop the parsley. Add the sunflower seeds then mix again until you obtain a fine and homogeneous pesto.
Season with salt and pepper to your liking.
The pesto is ready and will keep for several days in the refrigerator in a closed glass jar.
FR