# Ingredient List:
→ 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 water
→ Creaminess
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# Directions:
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 before draining.
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 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 as needed until the pesto reaches your preferred thickness.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing to coat evenly. Gradually add reserved pasta water in small amounts 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.
