Low Sugar Garlic Scallion Fresh Herb Pesto
This vibrant, herb-forward pesto is the kind of sauce that makes everything it touches taste more alive. Packed with fresh basil, flat-leaf parsley, and scallion greens, it delivers a layered, garden-bright flavor that goes way beyond the jarred stuff sitting on grocery store shelves. Fresh ricotta gives it a creamy, slightly tangy body while raw sunflower seeds add a subtle nuttiness and just enough texture to keep things interesting. The whole thing comes together in a food processor in minutes, with nothing added beyond real, whole ingredients — no sweeteners, no fillers, no surprises. For anyone keeping a close eye on added sugars, store-bought condiments and sauces are often a sneaky source, but every single ingredient here is exactly what it says it is. Drizzle it over pasta, spread it on crusty bread, or spoon it onto grilled vegetables — this pesto earns its place at the table every single time.
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Learn more →Ingredients
4 servings
- 2 cups fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
- 3 scallions, green tops only, roughly chopped
- 2 cloves garlic, peeled
- ⅓ cup fresh ricotta
- ⅓ cup extra-virgin olive oil
- ¼ cup raw sunflower seeds
- ½ tsp salt, plus more to taste
Instructions
- 1
Add the basil, parsley, scallion greens, and garlic to the bowl of a food processor. Pulse 8–10 times until the herbs are roughly broken down and the garlic is 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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