Turmeric Free Garlic Ginger Fresh Herb Pesto
This vibrant green pesto is punchy, creamy, and layered with flavor — fresh basil and flat-leaf parsley form the herby backbone, while garlic and ginger bring a warm, aromatic kick that makes it feel anything but ordinary. Sunflower seeds stand in for the more traditional pine nuts, adding a subtle nuttiness and satisfying body without overwhelming the bright herb notes. A spoonful of fresh ricotta gives the whole thing a silky, lush texture that clings beautifully to pasta, grilled vegetables, or crusty bread. The food processor does most of the heavy lifting here, so you go from a pile of fresh ingredients to a glossy, cohesive sauce in just a few minutes. Avoiding turmeric is genuinely easy with this recipe since every single ingredient is straightforward and clearly labeled — no spice blends, no curry-adjacent shortcuts, nothing hiding in a jar. It keeps well in the fridge for a couple of days and freezes in small portions, so you can always have a batch ready to go when dinner needs a fast, flavorful upgrade.
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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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