Lupin Free Garlic Ginger Fresh Herb Pesto
This vibrant, herby pesto is a fresh twist on the classic, layering bright basil and flat-leaf parsley with a punchy hit of garlic and ginger that makes it genuinely exciting. Sunflower seeds stand in for the usual pine nuts, giving the sauce a subtly nutty depth and a satisfying texture without any of the ingredients that can sneak lupin into store-bought versions. Fresh ricotta brings a creamy, slightly tangy richness that binds everything together beautifully alongside a generous pour of extra-virgin olive oil. The whole thing comes together in a food processor in just a few pulses, so you get a sauce that still has a little rustic texture rather than turning into a flat, featureless paste. It's endlessly versatile — toss it through pasta, spread it on toasted bread, swirl it into soup, or dollop it over roasted vegetables. Make a batch, freeze it in small portions, and you'll always have something this good within arm's reach.
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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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