Fructose Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a gentle warmth from fresh ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Traditional pesto recipes often call for pine nuts, which can be a hidden source of fructose-related trouble for sensitive stomachs — here, raw sunflower seeds step in beautifully, giving the same satisfying body and a subtle nuttiness without the worry. Fresh ricotta adds a creamy, mild richness that binds everything together and softens the sharpness of the garlic and ginger into something genuinely craveable. The food processor does all the heavy lifting, so you go from a pile of fresh herbs to a vibrant, cohesive sauce in just a few minutes. Every ingredient in the bowl is straightforward and low-fructose friendly, so there are no label-reading gymnastics required. Stir it through pasta, spoon it over grilled chicken, or spread it on toast — this one earns a permanent spot in your weekly rotation.
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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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