# What You’ll Need:
→ Pesto Components
01 - 1 cup unsalted sunflower seeds, toasted
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, peeled
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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Pasta
10 - 14 ounces dried pasta (spaghetti, penne, or fusilli)
11 - 1 tablespoon salt for pasta water
→ Finishing
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# How-To Steps:
01 - Heat a dry skillet over medium heat. Add sunflower seeds and toast for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool for 2-3 minutes.
02 - 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 as needed. Add 1/4 cup water and blend until smooth and creamy, adding additional water 1 tablespoon at a time if needed to reach desired consistency.
03 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1/2 cup of the starchy pasta water before draining.
04 - Return the drained pasta to the warm pot over low heat. Pour in the prepared pesto and heavy cream. Toss vigorously with tongs to coat the pasta evenly. Add the reserved pasta water a little at a time, tossing continuously, until the sauce becomes glossy and clings to the pasta.
05 - Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as needed. Transfer to serving plates or bowls. Serve immediately while hot, optionally garnished with additional grated Parmesan and fresh basil leaves.
