Lemon Sunflower Pesto Pasta
vegan, makes at least 6 servings

1 pot of fresh pasta – any variety

Lemon Sunflower Pesto Sauce
1/2 cup lemon juice + a few grinds of fresh zest
4 cloves garlic or 2 tsp minced garlic
1/3 cup extra virgin olive oil
1 bunch of fresh basil leaves
1 cup raw spinach
1 small jalapeno – with seeds for spicy kick
1 Tbsp maple syrup
3/4 cup raw sunflowers
1/2 cup pine nuts (optional – sub with walnuts or more sunflower seeds)
1/2 cup + leftover ‘pasta water’ drained from boiled pasta
salt and pepper to taste (at least 1/2 tsp salt)
add-in: 1/2 cup nutritional yeast (optional, but highly recommended for an added cheezy, savory flavor – plus oodles of nutrients!)