Emulsifier Free Garlic Ginger Fresh Herb Pesto
Most store-bought pestos and condiments sneak in lecithin, mono- and diglycerides, or other emulsifying agents to extend shelf life — which makes finding a clean version genuinely tricky. This one skips all of that entirely, relying instead on the natural binding power of fresh ricotta and a slow drizzle of extra-virgin olive oil to bring everything together into a lush, cohesive sauce. The result is bright and herbaceous, with fragrant basil and flat-leaf parsley carrying the flavor while fresh ginger adds a subtle warmth that makes this pesto feel a little unexpected in the best way. Raw sunflower seeds stand in for the more traditional pine nuts, giving the sauce a slightly nutty depth and a satisfying body without any additives. Everything comes together in a food processor in just a few pulses, so the texture stays pleasantly rustic rather than overly smooth. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it's the kind of versatile sauce that earns a permanent spot in your rotation. Make a batch, freeze it in small portions, and you'll always have something genuinely clean and delicious 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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