# 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 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
# Step-by-step guide:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat a dry skillet over medium heat. Add sunflower seeds and toast for 3-4 minutes, stirring constantly, until golden brown and fragrant. Remove from heat and let cool slightly.
03 - Combine toasted sunflower seeds, basil, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until a coarse paste forms, scraping down the sides of the bowl as needed.
04 - Add water to the food processor and blend until the pesto reaches a smooth, creamy consistency. Add additional water 1 tablespoon at a time if the mixture is too thick.
05 - Return the drained pasta to the warm pot over low heat. Add the prepared pesto and cream, tossing vigorously to coat the pasta evenly. Add the reserved pasta water gradually until the sauce reaches desired consistency.
06 - Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.
