Tree Nut Free Garlic Ginger Fresh Herb Pesto
Classic pesto leans on pine nuts, which means anyone avoiding tree nuts often has to skip it entirely or settle for a sad store-bought swap. This version swaps in raw sunflower seeds instead, giving you that same satisfying body and subtle richness without any of the worry. Fresh basil and flat-leaf parsley form a bright, herbaceous base, while a tablespoon of ginger adds a warm, unexpected kick that makes this pesto genuinely exciting. A spoonful of fresh ricotta rounds everything out with a creamy, slightly tangy note that blends beautifully with the olive oil as it streams into the food processor. The result is a smooth, cohesive sauce that still has just enough texture to feel homemade and alive. It works on pasta, grilled vegetables, crusty bread, or honestly just eaten off a spoon. Make a batch, freeze it in small portions, and you'll always have something special ready to go.
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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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