VEGAN PESTO SPAGHETTI WITH SEEDS AND VEGAN PARMESAN

Ingredients:
1 pound spaghetti
2 cups fresh basil leaves
1/2 cup pine nuts
3 cloves garlic
1/2 cup olive oil
1/4 cup nutritional yeast
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Vegan parmesan cheese (optional)
Instructions:
Cook the spaghetti according to package directions. Drain and set aside.
In a food processor or blender, combine the basil leaves, pine nuts, and garlic. Pulse until the mixture is finely chopped.
With the motor running, slowly pour in the olive oil until the mixture is smooth.
Add the nutritional yeast and lemon juice and pulse to combine. Season with salt and pepper to taste.
In a dry skillet, toast the pumpkin seeds and sunflower seeds over medium heat until lightly browned and fragrant.
Toss the cooked spaghetti with the pesto and sprinkle with the toasted seeds and vegan parmesan cheese (if using)