Rice Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a warmth you won't find in any store-bought jar, this pesto is built on a base of fresh basil and flat-leaf parsley, then lifted by garlic and a hit of fresh ginger that makes the whole thing feel alive. Sunflower seeds stand in for the traditional pine nuts, giving the sauce a subtly nutty depth while keeping the texture pleasantly coarse and rustic. Fresh ricotta rounds everything out with a creamy, mild richness that binds the ingredients together beautifully without weighing the pesto down. The food processor does most of the heavy lifting here — a few pulses and a steady pour of good olive oil, and you're done. It's endlessly versatile: toss it with zucchini noodles, spread it on grilled chicken, swirl it into soup, or spoon it straight onto roasted vegetables. Because every ingredient goes straight from your counter into the processor, there's no guesswork about hidden grains or fillers sneaking in. Make a batch, stash it in the freezer in small portions, and you'll always have something extraordinary within 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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