In a food processor, first add the garlic cloves and pulse until minced. Add the broccoli sprouts and pulse again to chop the sprouts. Add the hemp seeds, Parmesan cheese, salt, optional red pepper flakes and spinach leaves, and pulse until they are partially chopped. Then drizzle in the olive oil and blend until smooth. Store pesto in the refrigerator and use within 4 days, or freeze for long term storage.