Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. You can also use sprouted or roasted nuts and seeds.
Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste.
Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.