Seed Oil Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is built on a base of fresh basil and flat-leaf parsley, brightened with garlic and a hit of fresh ginger that gives it a warmth you won't find in any store-bought jar. The whole thing comes together in a food processor in just a few pulses, making it one of those sauces that feels effortless but tastes genuinely impressive. Raw sunflower seeds stand in for the traditional pine nuts, adding a subtle nuttiness and creamy body, while fresh ricotta gives the finished pesto a luscious, almost silky texture. The only fat here is extra-virgin olive oil — cold-pressed and unrefined — which is exactly what makes this recipe work so well for anyone avoiding industrially processed seed oils. No canola, no soybean oil, no mystery blends hiding in a premade sauce. It's the kind of condiment that earns a permanent spot in your fridge rotation, equally at home tossed with pasta, spread on crusty bread, or spooned over roasted vegetables.
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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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