Leafy Greens Pesto

3 cloves garlic

½ cup sunflower seeds

4 ounces / 4 packed-cups tender leafy greens (Arugula, Salad Mix, Fresh herbs, Spinach, etc.)

½ cup olive oil

¼ cup lemon juice

½ teaspoon salt, plus more to taste

Add garlic cloves and sunflower seeds to a food processor; pulse until coarsely ground. Add leafy greens in batches, along with the olive oil, lemon juice, and salt, and continue blending until smooth. Taste and add more salt, lemon juice, and/or olive oil as needed, until pesto reaches desired consistency and taste!