Creamy Sunflower Seed Pesto Pasta (Print View)

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

# Components:

→ Pesto

01 - 1 cup unsalted sunflower seeds
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic
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 water

→ Creaminess

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

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of 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 let 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 by adding more water if needed to reach desired thickness.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing to coat all pasta evenly. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
06 - Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It costs a fraction of traditional pesto but tastes just as vibrant and rich.
  • The sunflower seeds add a gentle nuttiness that feels warmer and less sharp than pine nuts.
  • You can have dinner on the table in thirty minutes without any fancy techniques.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't skip toasting the sunflower seeds or the pesto will taste flat and one-dimensional.
  • If the pesto looks too thick in the food processor, add water slowly because you can't take it back out once it's in.
  • Always reserve pasta water before draining because tap water doesn't have the starch you need to emulsify the sauce.
  • Toss the pasta with the pesto over low heat so the cream doesn't break or separate from the oil.
03 -
  • Make a double batch of pesto and freeze half in an ice cube tray so you always have some ready to go.
  • If the pesto tastes too sharp after blending, let it sit for ten minutes so the garlic mellows out.
  • Use a little less cream than you think you need because the pasta water will loosen the sauce more than you expect.
  • Fresh basil wilts fast, so buy it the day you plan to cook or store it with the stems in water like a bouquet.
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