1) Make sure to wash all the herbs well. For the parsley and cilantro, you can use the stems, but don’t use the mint stems.
2) Add everything to a food processor and pulse until smooth. Add sunflower seeds last and pulse a few times so the sauce has a little texture.
3) Adjust the seasoning of the sauce to your liking with salt and pepper. If the sauce is too thick, add a bit more olive oil or lime to thin it out a bit.
Slather this stuff on pretty much anything you cook! Store leftover sauce with plastic wrap on the surface to prevent browning. It will keep in the fridge for five days without a problem. If there is some browning, you can spoon it off the top!