This goes very well with pasta.

120g Sunflower seeds
Bunch fresh basil, roughly torn
Bunch flat leaf parsley, roughly chopped
3 cloves garlic, peeled and smashed
100g Parmesan, chopped
100ml extra virgin olive oil
½ lemon, juiced
½ teaspoon sea salt
½ teaspoon black peppercorns, crushed

Place all of the ingredients in a blender, pulse whilst drizzling with the olive oil until you have a smooth-ish paste.

Pestle and Mortar The Flexible Chef