Pin I discovered this recipe during a particularly tight month when pine nuts felt like an impossible luxury, and now I honestly prefer it. The sunflower seeds bring this gentle, buttery quality that somehow lets the basil shine even brighter than the traditional version. My pantry is never without a bag of raw sunflower seeds anymore, and this pesto has become my go-to for last minute dinner invitations.
Last Tuesday, my friend Sarah stopped by unexpectedly while I was boiling the pasta, and she watched me toast the seeds with this look of gentle curiosity. We ended up eating standing at the counter while the sauce was still warm, and she kept asking, are you sure this isnt pine nuts? Thats the kind of quiet victory that makes cooking feel like magic.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Unsalted sunflower seeds: These become the nutty, golden heart of the pesto and toasting them first unlocks their natural oils
- Fresh basil leaves: Pack them down tightly to measure because this is where all that vibrant, peppery sweetness comes from
- Garlic cloves: Use fresh garlic rather than jarred for that bright, spicy kick that mingles beautifully with the cream
- Parmesan cheese: Grate it yourself if possible because pre-grated cheese resists blending into a smooth sauce
- Extra virgin olive oil: This carries all the flavors and creates that luxurious mouthfeel
- Lemon juice: A little acid cuts through the richness and makes the basil taste impossibly fresh
- Dried pasta: Choose shapes with ridges or hollows to catch every bit of the creamy sauce
- Heavy cream or plant based cream: This transforms the pesto into something velvety and restaurant worthy
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the pasta water ready:
- Bring a large pot of generously salted water to a rolling boil and add your pasta, cooking until it still has a slight bite to it
- Toast the sunflower seeds:
- Heat a dry skillet over medium heat and add the seeds, stirring frequently for three to four minutes until they turn golden and smell wonderfully nutty
- Build the pesto base:
- Combine the cooled toasted seeds, basil, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in your food processor
- Blend to creamy perfection:
- Pulse until a coarse paste forms, then add the water and blend until completely smooth, adding more water if it seems too thick
- Bring it all together:
- Return the drained pasta to the warm pot, pour in the pesto and cream, and toss gently over low heat
- Adjust and serve:
- Add that reserved pasta water a splash at a time until the sauce coats each strand beautifully, then taste and adjust the seasoning
Pin This recipe became our anniversary dinner tradition because it was the first complete meal I cooked when we moved into our first apartment together. Now whenever I make it, the kitchen fills with that toasted seed smell and I am instantly back in that tiny kitchen, feeling like I could handle anything life threw at us.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
I have learned that swapping in nutritional yeast and plant based cream creates a completely vegan version that nobody suspects is dairy free. Sometimes I add a handful of baby spinach to the food processor for extra nutrition, and the color becomes this deep, gorgeous forest green.
What To Serve Alongside
A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, and I love serving this with a simple green salad dressed in nothing but olive oil and lemon. In summer, grilled vegetables or roasted cherry tomatoes on the side make this feel like a complete feast.
Storage And Make Ahead Tips
The pesto alone keeps in the refrigerator for up to a week, and I freeze it in ice cube trays for those nights when cooking anything feels impossible. Just pop a few cubes into hot pasta and add a splash of cream. Leftover pasta with sauce can be refrigerated, though it is best enjoyed fresh because the sauce will thicken as it sits.
- Always bring cold pesto to room temperature before tossing with hot pasta for the smoothest results
- If you are freezing the pesto, leave out the cheese and add it fresh when you are ready to serve
- A splash of reserved pasta water revives any leftovers that seem too thick
Pin There is something deeply satisfying about taking humble ingredients and turning them into something that feels so special. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Why use sunflower seeds instead of pine nuts?
Sunflower seeds offer a more budget-friendly alternative to pine nuts while delivering a similarly nutty flavor and creamy texture. They're also more accessible and have a longer shelf life.
- → Can I make this pesto ahead of time?
Absolutely. The pesto base (without cream) stores in an airtight container in the refrigerator for up to one week or freezes for three months. Add cream when reheating with pasta.
- → What pasta shapes work best?
The sauce clings beautifully to ridged pasta like penne, fusilli, or rigatoni. Long strands such as spaghetti or linguine also work wonderfully for capturing the creamy coating.
- → How do I store leftovers?
Store cooled pasta in an airtight container for up to three days. Reheat gently with a splash of water or additional cream to restore the silky consistency.
- → Can I make this dairy-free?
Yes. Replace Parmesan with nutritional yeast and use unsweetened plant-based cream. The result remains creamy and flavorful while accommodating dairy-free diets.
