Sunflower Seed and Dill Pesto Pasta
A fresh twist on classic pesto using sunflower seeds and dill, tossed with al dente pasta for a bright, nutty flavor. This mediterranean-inspired pasta (vegetarian) ready in about 22 minutes blends toasted sunflower seeds, packed fresh dill, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/3 cup toasted sunflower seeds
- 1 cup packed fresh dill
- 2 garlic cloves
- 2 tbsp lemon juice
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz pasta (penne or fusilli)
- 1/2 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz pasta and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: In a food processor, combine 1/3 cup toasted sunflower seeds, 1 cup packed fresh dill, 2 garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse until finely chopped.
- Step 3: With the processor running, slowly stream in 1/2 cup olive oil until a smooth pesto forms. Transfer to a bowl and stir in 1/2 cup grated Parmesan cheese.
- Step 4: Toss the hot pasta with the pesto and gradually add reserved 1/2 cup pasta water until the sauce coats the pasta evenly and looks glossy.
- Step 5: Serve immediately, garnished with extra dill or sunflower seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunflower Seed and Dill Pesto Pasta take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sunflower Seed and Dill Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sunflower Seed and Dill Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunflower Seed and Dill Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sunflower Seed and Dill Pesto Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
