Macadamia Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto brings together fresh basil and flat-leaf parsley with a punchy hit of garlic and ginger that you just don't find in the jarred stuff at the grocery store. The combination of raw sunflower seeds and creamy fresh ricotta gives it a lush, slightly nutty body without leaning on any tree nuts — making it a genuinely satisfying option for anyone navigating nut restrictions. So many pesto recipes default to pine nuts or macadamias, but sunflower seeds do a beautiful job here, adding richness and a subtle earthiness that lets the herbs stay front and center. A steady pour of extra-virgin olive oil through the food processor brings everything together into a sauce that's smooth but still has a little rustic texture to it. The ginger is the unexpected star — it adds a bright, almost citrusy warmth that makes this pesto feel fresh and a little exciting compared to the classic version. Toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables and you'll wonder why you ever reached for a store-bought jar. It keeps in the fridge for a couple of days or freezes beautifully in small portions, so it's worth making a full batch whenever your herb garden is overflowing.
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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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