Sunflower seed and curly parsley 'pesto'

I always have an abundance of curly parsley. It seems to grow better and faster than its friend Flat leaf or Italian parsley which I also happen to  prefer. You need to cut curly parsley quite fine or it gets stuck in your teeth and it doesn't have a nice texture when roughly chopped. It does have a good flavour so has its place in my kitchen. 

This recipe is great because everything goes in the blender. It makes a good dip or it would be nice with BBQ'd meat or vegetables. Adding rocket or any other soft herbs you have available would make a good variation and you could also thin it out with a bit of water to make a nice dressing.

Sunflower seed and curly parsley pesto

1/2 cup of raw sunflower seeds, soaked in water over night

1 clove garlic

1-2 cups of well packed curly parsley

1/4 -1/3 cup extra virgin olive oil

1 T water

zest of 1 lemon

juice of 1 1/2 lemons

a good tsp of flaky salt

2 tsp honey

black pepper to taste

pinch of chilli flakes

Place soaked sunflower seeds and remaining ingredients in a blender or small food processor and blend until smooth. Check seasoning and serve as you wish.