Pistachio Free Garlic Ginger Fresh Herb Pesto
Pesto is one of those sauces that feels instantly special, and this version takes the classic in a genuinely exciting direction. Fresh basil and flat-leaf parsley form a bright, herbaceous base, while a tablespoon of fresh ginger adds a subtle warmth that makes the whole thing feel alive. Raw sunflower seeds step in as the nut component, delivering that familiar creamy body and a gentle richness without any tree nuts in sight. A scoop of fresh ricotta makes the texture luxuriously smooth and a little lighter than a traditional oil-heavy pesto, which means it clings beautifully to pasta or grilled vegetables. The food processor does most of the work — a few pulses and a steady pour of good olive oil, and you're done. It keeps in the fridge for a couple of days or freezes in small portions, so you can always have a jar ready to go. Spread it on toast, toss it with noodles, or use it as a dipping sauce — this one earns its place in regular rotation.
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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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