Creamy Sunflower Seed Pesto Pasta (Print Version)

A vibrant, budget-friendly pasta dish with creamy sunflower seed pesto, fresh basil, and garlic. Ready in just 30 minutes.

# What You Need:

→ 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 (spaghetti, penne, or fusilli)
11 - Salt for pasta water

→ Creaminess

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

# How-To 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 pasta water, then drain pasta.
02 - While pasta cooks, toast sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant. 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 as needed to reach preferred thickness.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing to coat evenly. Add reserved pasta water gradually until the sauce reaches 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 -
  • The sunflower seeds give this pesto a buttery richness that pine nuts can't quite match, and they cost about a quarter of the price.
  • This comes together in under 30 minutes but tastes like something from a restaurant that takes dinner reservations.
  • The heavy cream transforms it from ordinary pesto pasta into the kind of luscious comfort food that makes people ask for seconds.
02 -
  • Sunflower seeds can turn pesto slightly grayish if you don't blend immediately after toasting, so work fast once they're done.
  • The pasta water isn't optional—that starch is what makes the sauce cling to every single piece of pasta instead of sliding off.
03 -
  • Double the pesto recipe and freeze half in ice cube trays—future you will be incredibly grateful on busy weeknights.
  • Warm your serving bowls in the oven while the pasta cooks to keep everything restaurant-hot at the table.
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