Cashew Free Garlic Ginger Fresh Herb Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes, and this version brings a bright, zippy twist to the classic formula. Fresh basil and flat-leaf parsley create a deeply herby base, while a tablespoon of fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Sunflower seeds stand in for the more common tree nuts, delivering that same satisfying richness and body without any cashew or pine nut concerns — and they blend beautifully with the creamy ricotta for a sauce that's smooth but still has a little character. The garlic hits up front, the ginger lingers, and the olive oil ties everything together into something you'll want to put on pasta, grilled vegetables, toast, or honestly a spoon. Because you're making it yourself in a food processor, you control every single ingredient — no mystery blends, no shared-facility worries, just clean, fresh flavor from start to finish. It keeps in the fridge for a couple of days or freezes in small portions, so it's easy to have on hand whenever you need a fast, flavorful upgrade.
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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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