Coconut Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto brings together fragrant basil, flat-leaf parsley, garlic, and a hit of fresh ginger for a sauce that feels both familiar and genuinely exciting. The ginger adds a subtle warmth that lifts the whole thing, making it taste a little more alive than your average blender sauce. Sunflower seeds stand in for the more traditional pine nuts, giving the pesto a pleasantly nutty body without any tree nut concerns, while fresh ricotta lends a creamy, slightly tangy richness that binds everything together beautifully. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut cream, no sneaky substitutes — so you can blend with total confidence. The food processor does most of the work in just a few pulses, and the result is a textured, glossy sauce that clings perfectly to pasta, grilled vegetables, or crusty bread. Make a batch, stash it in the fridge for a couple of days, or freeze it in small portions so you always have something this good 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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