Rinse and chop the broccoli florets and place them into a pot of boiling water. Blanch until bright green and slightly softened then add to a bowl of icey water to cool (this helps keep the bright green colour).
To a food processor or blender add the sunflower seeds, basil, grated parmesan, chopped garlic clove, lemon juice, olive oil, salt and the cooled broccoli. Pulse until you have reached your desired consistency.
To store, add to a jar or container and pour a layer of olive oil over the top to prevent browning.