Nightshade Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a warm kick of ginger, this pesto is a serious upgrade from anything you'd find in a jar at the store. Classic pesto recipes often lean on pine nuts, but raw sunflower seeds do a beautiful job here — they add a subtle nuttiness and creamy body without overpowering the fresh basil and parsley. A spoonful of ricotta gives the whole thing a lush, almost silky texture that makes it cling perfectly to pasta, roasted vegetables, or crusty bread. The ginger is the real wildcard, cutting through the richness with a little brightness that makes every bite feel alive. For anyone navigating a nightshade-free kitchen, pesto is one of those rare sauces that's naturally in your corner — no tomatoes, no peppers, no sneaky spice blends to decode. Everything here is straightforward and whole, so you can toss it together in minutes and know exactly what's in it. Make a double batch and freeze it in small portions so you always have something vibrant and ready to go.
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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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