Pescatarian Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'll find in a jar at the grocery store. Fresh basil and flat-leaf parsley form a bright, grassy base, while garlic and ginger push the flavor somewhere unexpected — warm, a little spicy, and completely addictive. Sunflower seeds stand in for the traditional pine nuts, adding a subtle nuttiness and creamy body, and a scoop of fresh ricotta makes the whole thing luxuriously smooth without feeling heavy. The food processor does most of the work, so you're looking at a sauce that comes together in minutes with barely any cleanup. It's endlessly versatile — toss it with pasta, spread it on crusty bread, swirl it into grain bowls, or spoon it over roasted vegetables and fish. Since every ingredient here is plant-based or dairy, it fits naturally into a pescatarian kitchen without any substitutions or workarounds. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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