Pecan Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto brings together fresh basil, flat-leaf parsley, garlic, and a bright hit of ginger for a sauce that feels both familiar and genuinely exciting. Instead of the traditional pine nuts or walnuts, raw sunflower seeds provide that satisfying nutty body and subtle crunch — making this a smart, naturally tree-nut-free option without any compromise on richness. Fresh ricotta steps in alongside good extra-virgin olive oil to create a sauce that's creamy, lush, and beautifully cohesive straight out of the food processor. The ginger is the quiet star here, adding a warm, slightly spicy edge that lifts the whole thing and keeps it from tasting like every other pesto you've had. It comes together in just a few pulses, so the texture stays interesting — not a flat, over-blended paste, but something with real character. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables; it works just about everywhere. Make a batch, freeze it in small portions, and you'll always have something this good within arm's reach.
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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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