Creamy Sunflower Seed Pesto Pasta (Printer View)

A vibrant, creamy pesto pasta featuring toasted sunflower seeds, fresh basil, and garlic. Vegetarian, budget-friendly, and ready in 30 minutes.

# What You'll Need:

→ Pesto

01 - 1 cup unsalted sunflower seeds
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup extra virgin olive oil
06 - 1/4 cup water, plus more as needed
07 - 2 tablespoons fresh lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Pasta

10 - 14 oz dried pasta such as spaghetti, penne, or fusilli
11 - Salt for pasta cooking water

→ Creaminess

12 - 1/2 cup heavy cream or unsweetened plant-based cream

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta in a colander.
02 - While pasta cooks, toast sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant. Transfer to a plate and allow to cool slightly.
03 - In a food processor, combine toasted sunflower seeds, basil, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Pulse until a coarse paste forms, scraping down the sides as needed.
04 - Add water and blend until smooth and creamy. Adjust consistency with additional water in small increments if needed.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing to coat evenly. Gradually add reserved pasta water until the sauce reaches your desired consistency.
06 - Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Serve immediately, garnished with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It delivers all the richness of traditional pesto without the price tag of pine nuts.
  • The sunflower seeds add a gentle sweetness and creamy texture that clings perfectly to pasta.
  • You can have dinner on the table in half an hour, even on your busiest evenings.
  • It reheats beautifully and tastes even better the next day when the flavors marry.
02 -
  • Toast the sunflower seeds just until fragrant, a few seconds too long and they turn bitter.
  • Always reserve pasta water before draining, it's the secret to a sauce that hugs the noodles instead of pooling at the bottom of the bowl.
  • Blend the pesto in short pulses first to keep it from turning into a paste, you want some texture before it smooths out.
03 -
  • If your basil starts to brown while blending, add the lemon juice earlier, the acid keeps it bright green.
  • For a vegan version, swap the Parmesan for nutritional yeast and use plant-based cream, it's just as creamy and satisfying.
  • Don't skip the toasting step, raw sunflower seeds taste flat and won't give you that nutty depth.
  • Use the starchiest pasta water you can get, the cloudier it looks, the better it will bind your sauce.
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