Cinnamon 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 makes it genuinely unlike anything you'd find in a jar at the grocery store. The combination of raw sunflower seeds and fresh ricotta gives it a creamy, slightly nutty body without relying on the pine nuts or parmesan you'd typically expect — which also makes it surprisingly versatile across a wide range of dietary needs. Avoiding cinnamon in savory sauces and condiments sounds simple until you start reading labels on store-bought pestos and spice blends, where it can sneak in through unexpected seasoning mixes. Every ingredient here is straightforward and easy to verify, so you can blend with total confidence. The food processor does all the heavy lifting, and the whole thing comes together in just a few pulses — no cooking required. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables for a fresh, garlicky finish that feels anything but ordinary. It freezes beautifully in small portions, so making a batch ahead is absolutely worth it.
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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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