Oats Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Packed basil and flat-leaf parsley give it a bright, grassy backbone, while fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Sunflower seeds stand in for the traditional pine nuts, lending a mild, nutty richness that blends beautifully with creamy ricotta and good extra-virgin olive oil. The food processor does most of the heavy lifting, so you're looking at a genuinely quick, low-effort sauce with a texture that's smooth but still has some character to it. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or worry about hidden grain-based fillers or thickeners sneaking in. Toss it with pasta, spread it on crusty bread, swirl it into soup, or spoon it over roasted vegetables — it's endlessly versatile and keeps well in the freezer for whenever you need a flavor boost.
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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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