Chestnut Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto brings together fresh basil and flat-leaf parsley with a punchy hit of garlic and ginger that makes it feel genuinely different from anything you'd find in a jar at the store. Sunflower seeds stand in for the more common pine nuts, giving the sauce a subtly earthy, creamy texture without any tree nut involvement — which means no chestnuts, no cross-contact worries, just clean, bold flavor. A spoonful of fresh ricotta adds a gentle richness that rounds everything out beautifully and helps the pesto cling to pasta, grilled vegetables, or crusty bread. The whole thing comes together in a food processor in just a few pulses, so you're not spending a lot of time at the counter to get something that tastes genuinely impressive. The ginger is the unexpected star here — it adds a warm, slightly spicy brightness that plays off the fresh herbs in a way that feels sophisticated without being fussy. Make a batch, press some plastic wrap onto the surface, and it keeps in the fridge for a couple of days or freezes in small portions so you always have something special on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!