Pre-heat the oven to 200 celcius
Toss the peppers in olive oil, and add to a roasting tin, sprinkle with sea salt and roast for 20 minutes.
After 20 minutes, add a bulb of garlic (sliced width ways) and red chilli to the roasting tin and roast for another 20 minutes.
Toast sunflower seeds, pinenuts and walnuts in a dry pan until fragrant and golden.
Remove the peppers, garlic and chilli from the oven, and allow to cool slightly.
Remove the seeds from the peppers, and add to a food processor. Remove the stalk from the chillis and add to the food processor.
Carefully pop each garlic clove out of its skin and add to the food processor. Don't worry if the garlic looks slightly black, this is going to be delicious.
Add the nuts, and all remaining ingredients to the food processor and blitz until you have fairly smooth, thick paste.
If you're not using the pesto straight away transfer to a clean jar and refrigerate until needed.