# 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
# 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.
02 - Toast sunflower seeds in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. 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 sides as needed.
04 - Add water and blend until smooth and creamy. Adjust consistency with more water if needed.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing 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 and fresh basil if desired.
