Vegan Sunflower Pesto

Building on the idea of my vegan incarnation of Alton Brown's Cacio e Pepe, I decided to try a pesto style variation. I added basil and spinach as well as a few other touches. It comes together fairly easily. Most things go into the food processor to make the pesto.

It's a creamy, rich version of basil pesto that's totally veganized.

It's easy too. Just cook the pasta. Buzz up the pesto and combine.

2/3 cup sunflower seeds
5 cloves garlic
1/4 cup fresh basil leaves
1/4 cup fresh spinach
1/4 cup nutritional yeast
1/3 cup olive oil
3 tsp fresh cracked black pepper
1 tsp salt
2 tsps crushed pepper flakes
2 tbls vegan mayo
1/3 cup pasta water

1/2 box spaghetti

Cook pasta according to Alton's cold water pasta method.

Process the pesto ingredients until pasty. Transfer to a bowl. Stir in pasta water to form a loose, soupy sauce. Toss in spaghetti. Use tongs to coat in the sauce. Stir vigorously with a spoon to incorporate mayo.