Honey Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Packed basil and flat-leaf parsley give it a bright, grassy backbone, while fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Sunflower seeds stand in for the traditional pine nuts, delivering a satisfying nuttiness and creamy texture, and a spoonful of fresh ricotta makes it luxuriously smooth without weighing it down. Many store-bought pestos and condiments sneak in sweeteners you might not expect, so blending this up at home means you know exactly what's going into every spoonful. The food processor does all the heavy lifting — just pulse, drizzle, and season. Toss it with pasta, spread it on crusty bread, swirl it into soup, or use it as a marinade; this pesto is endlessly versatile and keeps beautifully in the freezer for whenever you need a quick flavor boost.
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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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