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I’m genuinely shocked how creamy the sunflower seed butter makes this pesto—my dairy-free family couldn’t tell the difference. It clings to the pasta just right and the spinach keeps it tasting fresh, not heavy. We’ll be stocking up before summer ends.

The texture is spot-on—it coats every noodle without turning greasy, and you’d never guess it’s gluten-free. I threw it on warm pasta straight from the pot and it tasted like a fresh summer dinner in five minutes.

The sunflower seed butter gives it a creamy richness that actually holds its own against a traditional parmesan pesto, and it clung beautifully to my pasta without turning greasy. I’ve already made it twice this week, once over zucchini noodles and once straight from the jar with a spoon.