Almond Free Garlic Ginger Fresh Herb Pesto
Most store-bought pestos lean heavily on pine nuts or almonds, which can make label-reading a frustrating chore. This version swaps in raw sunflower seeds instead, delivering that same satisfying richness and subtle crunch without any tree nut concerns. Fresh basil and flat-leaf parsley form a bright, herbaceous base, while garlic and ginger push the flavor somewhere a little unexpected — warmer, more complex, and genuinely exciting. A spoonful of fresh ricotta rounds everything out with a creamy body that olive oil alone can't quite achieve. The food processor does all the heavy lifting, so you're looking at minimal prep and a sauce that comes together in just a few pulses. It's endlessly versatile — toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables. Freeze it in small portions and you'll always have something special on hand.
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Learn more →Ingredients
6 servings
- 2 cups fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ¼ cup raw sunflower seeds
- ¼ cup fresh ricotta
- ⅓ cup extra-virgin olive oil
- ¼ tsp salt, or to taste
Instructions
- 1
Add the basil, parsley, garlic, and ginger to the bowl of a food processor. Pulse 8–10 times until the herbs are roughly broken down and the garlic and ginger are finely chopped.
- 2
Add the sunflower seeds and fresh ricotta. Pulse another 6–8 times until the seeds are coarsely ground and the mixture looks evenly combined but still has some texture.
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