Artificial Food Coloring Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a warm kick of ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Every single ingredient goes straight from your kitchen into the food processor — fresh basil, flat-leaf parsley, raw sunflower seeds, ricotta, garlic, and olive oil — so there is zero guesswork about what's actually in it. That matters more than people realize, because store-bought pestos and jarred sauces are notorious for sneaking in dyes and additives that have no business being in something this simple. Swapping pine nuts for sunflower seeds keeps things accessible and budget-friendly without sacrificing that satisfying, slightly nutty texture. The fresh ricotta gives it a creamy, mellow body that balances the bold garlic and ginger beautifully. It comes together in minutes and keeps in the fridge for a couple of days or freezes in small portions for whenever you need a flavor boost — pasta, grain bowls, grilled vegetables, or just a spoon straight from the jar.
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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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