Mushroom Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a gentle warmth from fresh ginger, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Basil and flat-leaf parsley form a lush green base, while raw sunflower seeds stand in for the more traditional pine nuts, giving the finished sauce a pleasantly nutty depth without any fuss. A spoonful of fresh ricotta adds a creamy, slightly tangy richness that makes the texture feel luxurious straight out of the food processor. For anyone navigating a mushroom-free kitchen, store-bought pestos and jarred sauces can be a minefield of hidden ingredients and shared production lines — making a batch at home puts you fully in control. The whole process comes together in just a few pulses, so you get a vibrant, restaurant-quality condiment with almost no effort. Toss it with pasta, spread it on crusty bread, or use it as a marinade — this pesto is endlessly versatile and keeps well in the fridge or freezer for whenever the craving strikes.
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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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