In a dry small skillet, toast the sunflower seeds over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes. Immediately remove the seeds from the pan and transfer to a bowl to stop the cooking process. 

In a food processor, pulse the sunflower seeds, garlic, and a generous pinch each of salt and pepper until the seeds are broken down. Add the parmesan, basil, honey, and lemon juice and pulse until thoroughly combined. With the motor running, stream in the olive oil a little bit at a time until the pesto is velvety.

Add the cream cheese to the food processor and pulse until the pesto is very creamy and smooth. Season to taste with salt and pepper.

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