1tablespoonlemon juicefor freezing to keep pesto a brighter green after opening
3/4 to 1cupolive oilplus more if freezing
Pulse garlic in a food processor until minced. Add seeds, cheese, and salt. Pulse a few times to chop, and then add the basil and continue to process until most is chopped (it's okay if not all is chopped - it will mince as the oil is added). Add lemon juice now, if using.
With the machine running, add the oil in a fine stream. Process until pesto is smooth. Adjust salt to taste, if needed (less will be needed if using salted sunflower seeds).
To store in the freezer: pour about a 1/2 cup of pesto into freezer-safe containers, add a shallow layer of olive oil to cover the tops, attach lids, label with date and freeze.
*I use roasted sunflower seeds for the extra flavor, but raw seeds will work too.Storage: The frozen pesto keeps for about a year - if it lasts that long.