Mustard Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and layered with warmth, this pesto brings together fresh basil and flat-leaf parsley with a punchy hit of garlic and ginger that makes it feel like anything but ordinary. Sunflower seeds stand in for the more traditional pine nuts, giving the sauce a subtly nutty depth and a satisfying texture without straying from the clean ingredient list. A scoop of fresh ricotta blends everything into something creamy and lush, while good extra-virgin olive oil ties it all together into a silky, cohesive sauce. Mustard has a sneaky way of turning up in store-bought condiments and jarred pestos, so making your own from scratch is genuinely the easiest way to stay worry-free. The food processor does most of the heavy lifting here — a few pulses and a steady pour of olive oil and you're done. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables; it keeps in the fridge for a couple of days and freezes beautifully in small portions so you always have some 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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