Wheat Free Garlic Ginger Fresh Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Fresh basil and flat-leaf parsley form a lush, green base, while garlic and ginger bring a warm, slightly spicy kick that makes the whole thing feel alive. Sunflower seeds stand in for the traditional pine nuts, giving the pesto a pleasantly nutty depth without any of the usual concerns about cross-contamination from wheat-containing facilities. A spoonful of fresh ricotta adds a creamy, mellow richness that rounds out the bold flavors beautifully. Everything comes together in a food processor in just a few pulses, so the effort is minimal but the payoff is enormous. Toss it with your favorite gluten-free pasta, spread it on rice cakes, swirl it into soups, or use it as a marinade — this pesto is endlessly versatile. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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