Place the sunflower seeds, garlic scapes, basil, lemon juice and zest, salt, and pepper in a food processor or blender (if using a high-powered blender, take it slow and make sure you don't completely puree the ingredients). Pulse a few times and then, with the processor running on low, gradually add the olive oil. Continue until the mixture is thoroughly blended but still had some texture to it.
Taste, and adjust salt/pepper to your preference, if necessary.
Transfer the pesto to a jar or container. Add the grated parmesan and stir until completely mixed in.
If you want a looser consistency, you can add a bit more olive oil.
Seal and refrigerate for up to a week, or freeze for up to three months.
Slather it over your fave pizzas, sandwiches, meats, or add to pasta long with a bit of starchy pasta water for a creamy and herbaceous sauce! Or, of course, grab a cracker and just dig in :)