Chicken Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh basil and flat-leaf parsley form a lush, aromatic base, while a hit of ginger adds a warm, unexpected brightness that makes the whole thing feel alive. Sunflower seeds stand in for the more traditional pine nuts, giving the pesto a satisfying, slightly nutty depth without overpowering the herbs. A spoonful of fresh ricotta brings a creamy, mellow richness that binds everything together beautifully. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Toss it with pasta, spread it on crusty bread, swirl it into soups, or dollop it over roasted vegetables — it's endlessly versatile and completely plant-forward, with no meat of any kind in sight. Make a batch, freeze it in small portions, and you'll always have something special 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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