Walnut Free Garlic Ginger Fresh Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this version brings a bright, aromatic twist with fresh ginger layered into the classic herb base. Sunflower seeds stand in for the more traditional pine nuts or walnuts, giving the pesto a subtly nutty, toasty quality without any tree nut concerns — and they blend beautifully into a cohesive, slightly chunky texture. Fresh ricotta adds a creamy richness that makes the whole thing feel lush and satisfying in a way that's a little unexpected. The combination of basil, flat-leaf parsley, garlic, and ginger means every spoonful has real depth and a gentle warmth that keeps you coming back for more. It comes together in a food processor with just a few pulses and a steady pour of good olive oil, so the effort is minimal but the payoff is huge. Toss it with pasta, spread it on toast, or dollop it over roasted vegetables — this pesto is versatile enough to earn a permanent spot in your weekly rotation.
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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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