Creamy Sunflower Seed Pesto Pasta (Printable)

A vibrant, creamy pesto pasta made with toasted sunflower seeds, fresh basil, and garlic. This budget-friendly Italian-inspired dish comes together in just 30 minutes for a comforting vegetarian meal.

# What You'll 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 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, 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 with additional water if needed to reach desired texture.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing gently to coat. 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 cheese and fresh basil if desired.

# Expert Advice:

01 -
  • Sunflower seeds cost a fraction of pine nuts but taste richer and feel less pretentious.
  • This pesto makes your kitchen smell like an Italian dream without the fuss or fancy ingredients.
  • It comes together in 30 minutes, which means weeknight dinner feels special without the stress.
02 -
  • Toast your sunflower seeds in a completely dry pan—any oil will make them stick and burn before they toast, which I learned the hard way.
  • Don't skip reserving pasta water; that starch is what transforms a thick paste into sauce that actually coats the noodles instead of clumping.
  • Process the pesto just until creamy, not until it becomes a fine powder—over-blending breaks down the basil and darkens everything.
03 -
  • If your pesto seems too thick after blending, add water one tablespoon at a time rather than dumping it in—you can always add more but you can't take it back.
  • Keep your basil at room temperature before making pesto; cold basil releases moisture and can make everything watery and bitter instead of bright.
  • Taste the pesto before adding it to pasta and adjust the salt—pasta water is already salty, and you don't want to oversalt at the end.
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