1/2cupolive oil + more for desired consistency(or sub avocado oil)
Instructions
Add the sunflower seeds, garlic, artichoke hearts and lemon juice to a food processor. Pulse until combined.
Add the fresh basil and spinach.
Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
Use the pesto immediately or it will last in the fridge in an airtight container for about 3-5 days or freeze for longer. See storage tips in the post above.