Capsaicin Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy without a single drop of heat, this pesto is a genuinely exciting option for anyone who loves bold flavor but needs to keep capsaicin completely off the table. Traditional pesto already skips the spice, but so many store-bought versions sneak in red pepper flakes or are processed on shared lines with chili-heavy products — making homemade the smarter, safer call. Here, fresh basil and flat-leaf parsley form a vibrant green base, while garlic and ginger bring that sharp, aromatic depth that makes the sauce feel anything but timid. Raw sunflower seeds stand in for the more common pine nuts, adding a subtle nuttiness and creamy body, and fresh ricotta gives the whole thing a lush, slightly tangy richness you won't find in a jar. A steady pour of good olive oil pulls it all together into something smooth, cohesive, and deeply satisfying. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — it's versatile enough to become a weekly staple. A small batch stores beautifully in the fridge for a couple of days or freezes in portions so you always have some 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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