Eggless Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a little warmth from fresh ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Basil and flat-leaf parsley team up for a deeply green, aromatic base, while the garlic and ginger push it somewhere more interesting than your average jarred version. Sunflower seeds stand in for the traditional pine nuts, giving the sauce a subtly nutty richness and a satisfying body without any eggs in sight — not that pesto ever needed them, but it's worth noting how clean and simple this ingredient list really is. Fresh ricotta brings a creamy, slightly tangy element that binds everything together beautifully as the olive oil streams in. The food processor does all the heavy lifting, so you go from a pile of fresh herbs to a glossy, cohesive sauce in just a few minutes. It keeps in the fridge for a couple of days or freezes in small portions, which means you can always have a little jar of something special 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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