Yeast Free Garlic Ginger Fresh Herb Pesto
Bright, herby, and punchy with a little warmth from fresh ginger, this pesto is the kind of sauce that makes everything it touches taste more alive. Basil and flat-leaf parsley form the green backbone, while raw sunflower seeds stand in for the traditional pine nuts, giving the finished sauce a slightly nutty, earthy depth without any of the fuss. Fresh ricotta adds a creamy, mild richness that pulls everything together into something that feels indulgent but is genuinely simple to make. For anyone navigating a yeast-free lifestyle, store-bought condiments and sauces can be a minefield of hidden fermented ingredients — this one is built entirely from whole, fresh components with nothing to second-guess. The food processor does most of the work, and the whole thing comes together in just a few pulses. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables and you've got a versatile sauce that earns its place in regular rotation. It keeps in the fridge for a couple of days or freezes beautifully in small portions, so making a full batch is always worth it.
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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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