Step 1

Preheat oven to 350°F. Spread the sunflower seeds out on a rimmed baking sheet. Roast in the oven for 12 to 15 minutes, stirring the seeds at least once during baking, to ensure even roasting.

Step 2

When the sunflower seeds are fragrant and golden brown, remove the pan from the oven. Let the seeds cool 10 to 15 minutes. Carefully pour them into the bowl of a food processor.

Step 3

Process the seeds for about 30 seconds, until the seeds have broken down into a rough meal. Add the salt and process again.

Step 4

Continue to process in 20-30 second stints, stopping the motor and removing the lid after each stint to break up any clumps and scrape down the sides of the processor.

Step 5

The sunflower butter will look like wet sand and then will start to roll around the processor in one or two large clumps.

Step 6

At this point, stream in 1 tablespoon of the sunflower oil and continue to process. If it doesn’t look liquidy and buttery within 15 to 20 seconds, add a second tablespoon. Should it still resist, go with one more.

Step 7

When the butter pools in the food processor bowl and looks quite spreadable, it is done.

Step 8

Scrape the finished butter into a jar or container. It will keep 2-3 weeks at room temperature. For longer storage, refrigerate.