Vegetarian Garlic Ginger Fresh Herb Pesto
This vibrant green pesto takes the classic formula and gives it a genuinely exciting twist, swapping pine nuts for raw sunflower seeds and layering in fresh ginger alongside the garlic for a bright, slightly warming kick. The combination of basil and flat-leaf parsley keeps things herbaceous and lush, while a scoop of fresh ricotta adds a creamy, mild richness that makes the whole thing feel a little more luxurious than your average blender sauce. Everything comes together in a food processor in just a few pulses, so you get a beautifully textured result without turning it into a completely smooth paste. It clings perfectly to pasta, works as a spread on crusty bread, and is honestly good enough to eat by the spoonful. Because every ingredient here is straightforwardly plant-based or dairy, there's no need to scrutinize labels for hidden meat-based additives the way you sometimes have to with store-bought versions. Make a batch, press that plastic wrap right onto the surface, and you've got a versatile, flavor-packed condiment ready to go all week — or stash it in the freezer for whenever you need a fast, impressive sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!