High Fructose Corn Syrup Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and layered with a little warmth from fresh ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. The combination of basil and flat-leaf parsley gives it a more complex, garden-fresh flavor than a classic single-herb version, while the ginger adds a subtle zing that keeps each bite interesting. Raw sunflower seeds stand in for the traditional pine nuts, lending a mild nuttiness and creamy body without any of the fuss — or the price tag. Fresh ricotta rounds it all out into something luxuriously smooth and a little lighter than an all-oil pesto. Store-bought pesto and jarred sauces are notorious for sneaking in sweeteners and additives you never asked for, so making your own from scratch is genuinely the easiest way to stay in control of what goes into your food. Every ingredient here is whole and straightforward — fresh herbs, olive oil, garlic, and a handful of pantry staples — with zero need for anything processed. The food processor does the heavy lifting in just a few minutes, and the result keeps well in the fridge for a couple of days or freezes beautifully in small portions so you always have some 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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