In small pan over medium-low heat, toast pine nuts or sunflower seeds for 4 minutes, or until golden, stirring frequently to prevent burning. Transfer to blender with basil leaves, green onion, lemon juice, salt, and 1 Tbsp olive oil. Drain wakame, reserving liquid, and add seaweed to blender. Blend to rough purée, adding soaking liquid as needed. Scrape pesto mixture into bowl.