How to cook
Wash the fresh parsley well, remove the large stems, put the leaves in a compote jar. Add the pitted olives, garlic cloves, oil, salt and juice of 1/2 lemon.
Throw in the sunflower seeds as well (I used raw, unpeeled), can use baked but you'll have to use less salt because baked ones come salted.
Mash everything well. You can add more lemon or garlic, depending on taste preference.