Gluten 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 sets it apart from anything you'd find in a jar at the store. The combination of raw sunflower seeds and fresh ricotta replaces the traditional pine nuts and hard cheese, giving the sauce a creamy, slightly nutty body that clings beautifully to pasta, roasted vegetables, or crusty bread. Every single ingredient here is naturally free of gluten, so there's no label-reading anxiety or worrying about hidden wheat-based additives sneaking into your sauce. The food processor does all the heavy lifting — a few quick pulses and a steady pour of good olive oil is all it takes to bring everything together into something that looks and tastes genuinely impressive. That hit of fresh ginger is the real surprise, adding a subtle warmth that makes this pesto feel alive in a way the classic version just doesn't. Make a batch, freeze it in small portions, and you'll have a bright, versatile sauce ready to pull out whenever dinner needs a serious upgrade.
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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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