Brazil Nut Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a gentle warmth from fresh ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Sunflower seeds stand in for the more traditional pine nuts, giving the blend a mild, nutty richness without any of the tree nut concerns that can make store-bought pestos a gamble. Fresh ricotta adds a creamy, slightly tangy body that binds everything together beautifully and keeps the texture lush rather than oily. The food processor does most of the heavy lifting here — a few quick pulses and a steady pour of good olive oil is all it takes to bring it together. That hit of ginger alongside the garlic is unexpected but completely addictive, adding a brightness that takes this well beyond a standard basil sauce. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — it freezes in small portions too, so you can always have a stash ready to go.
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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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