Celery Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto brings together fresh basil and flat-leaf parsley with a bold punch of garlic and ginger that sets it apart from anything you'd find in a jar at the store. The ginger adds a warm, slightly spicy note that plays beautifully against the grassy herbs, making this feel like a sauce with real personality. Sunflower seeds stand in for the more traditional pine nuts, giving the pesto a pleasantly nutty depth and a slightly rustic texture that clings perfectly to pasta, grilled vegetables, or crusty bread. Fresh ricotta rounds everything out with a creamy richness that keeps the whole thing feeling light rather than heavy. The food processor does most of the work, and the whole process comes together in just a few quick pulses and a steady drizzle of good olive oil. It's completely free of celery and celery-derived ingredients — no hidden stalks, seeds, or extracts lurking in the mix — so you can spread it, toss it, and dollop it with total confidence. Make a batch, freeze it in small portions, and you'll always have something genuinely exciting 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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