If you like basil pesto this is very similar just more subtle. If you don’t grow your own parsley you will need to buy two bunches. Once made cover with a layer of olive oil to seal and it will last a week of so.
1/3 cup of dry roasted sunflower seeds
2 cups of firmly packed parsley
2 cloves of garlic
salt and pepper to taste
pinch of citric acid
1/4 of olive oil
roast the sunflower seeds in a frying pan.
put all ingredients together use a stick blender to blend till the right consistency.
Place in a glass air tight container put in fridge until needed.
Stir through cooked pasta.