Blanch the basil for 30 seconds and snap peas for 60 seconds in heavily salted boiling water. Transfer immediately to an ice bath to cool. Drain and dry well.

Add blanched basil, snap peas, mint leaves, garlic, and sunflower kernels to a food processor. Pulse until finely chopped.

With the machine running, slowly stream in olive oil until the pesto emulsifies and reaches your desired consistency.

Add lemon juice, kosher salt, and black pepper to taste. Pulse once more to combine.

Use immediately or store in the fridge for up to 3 days.