Legume Free Garlic Ginger Fresh Herb Pesto
Most pestos lean on pine nuts as their backbone, but this version swaps them out for raw sunflower seeds, making it a brilliant option for anyone avoiding legumes and tree nuts alike. The result is a vibrant, herbaceous sauce built on packed basil and flat-leaf parsley, with a warmth that comes from fresh ginger and a creamy lift from ricotta — a combination that feels both familiar and genuinely exciting. Everything comes together in a food processor in just a few pulses, so you get a sauce with real texture rather than a flat, over-blended paste. The olive oil gets streamed in at the end for that glossy, cohesive finish that clings beautifully to pasta, grilled vegetables, or crusty bread. Ginger in pesto might sound unexpected, but it adds a subtle brightness that makes the whole thing taste more alive without overpowering the herbs. Make a batch, press plastic wrap right onto the surface, and it keeps in the fridge for a couple of days — or freeze it in small portions so you always have something this good 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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