Creamy Sunflower Seed Pesto Pasta (Print Version)

A vibrant, creamy pasta dish made with sunflower seed pesto, fresh basil, and garlic. Budget-friendly, vegetarian, and ready in just 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 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

# Method:

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 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 if needed to reach desired texture.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing continuously to coat all pasta. Gradually 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 -
  • Its incredibly budget-friendly compared to traditional pesto, without sacrificing any flavor or texture.
  • The sunflower seeds add a subtle sweetness and richness that pine nuts just cant match.
  • Everything comes together in under 30 minutes, perfect for busy weeknights when you need comfort fast.
  • The leftovers taste even better the next day after the flavors have had time to meld.
02 -
  • Dont skip reserving the pasta water, its the secret to a cohesive sauce that doesnt separate or clump.
  • If your pesto turns brown after a day, drizzle a thin layer of olive oil over the top before storing it to keep the basil vibrant.
  • Always toast the sunflower seeds, raw seeds taste flat and chalky in comparison.
03 -
  • Blend the pesto in short pulses instead of running the processor continuously, it prevents the basil from heating up and turning bitter.
  • If youre making this vegan, nutritional yeast adds a cheesy, umami flavor that rivals Parmesan.
  • Double the pesto recipe and freeze half in an ice cube tray, then pop out a cube whenever you need a quick flavor boost for soups, sandwiches, or scrambled eggs.
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