In a dry skillet over medium heat, toast sunflower seeds, stirring often, until golden and fragrant. Remove from heat and set aside.
Set up a steamer basket in a large skillet or pot with a lid, bring water to the boil. Place the prepared kale inside, put the lid on and reduce to a simmer. Cook for 1-2 minutes - no more - you’re looking for vibrant, tender leaves that still retain a little structure. Remove from heat and let cool (you can also shock the leaves in an ice bath, but it’s an extra step that I skip to save time - up to you!).
Place sunflower seeds, nutritional yeast, and salt in a food processor. Pulse a few times to blend the seeds and combine the ingredients. Add the steamed kale, black garlic puree, lemon zest and juice, olive oil, and parsley. Blend on high until fully incorporated, then add water a tablespoon at a time until the desired consistency is reached (thick and chunky with less water, loose and creamy with more water). Taste and adjust seasoning as desired.
Cook the angel hair pasta in generously salted water according to the package directions. Drain, add desired amount of pesto and serve immediately with extra olive oil, and freshly cracked black pepper. Say thank you and enjoy.
Store leftovers in an airtight glass container in the fridge for up to one week. Pesto freezes well.