Barley Free Garlic Ginger Fresh Herb Pesto
This vibrant, garden-fresh pesto brings together fragrant basil, flat-leaf parsley, garlic, and a bright kick of fresh ginger in a way that feels both familiar and genuinely exciting. Sunflower seeds stand in for the more traditional pine nuts, giving the sauce a subtly nutty depth and a satisfying texture without any of the usual fuss. Fresh ricotta adds a creamy, slightly tangy richness that makes this pesto feel luxurious straight out of the food processor. Every single ingredient here is naturally free from barley and grain-based additives — no fillers, no hidden thickeners, just whole, clean food. Store-bought pesto can be a minefield of unexpected add-ins, so blending your own at home puts you fully in control of what goes into the jar. It comes together in minutes and keeps beautifully in the fridge for a couple of days or in the freezer for up to a month, making it an easy staple to have on hand for pasta, grain bowls, sandwiches, or a quick dipping sauce.
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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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