Almond Free Garlic Scallion Fresh Herb Pesto
Most store-bought pestos lean on pine nuts or almonds as their base, which makes them a no-go for anyone avoiding tree nuts. This version swaps in raw sunflower seeds instead, giving you that same satisfying richness and subtle crunch without any of the worry. Fresh basil and flat-leaf parsley bring a bright, layered herbaceousness, while scallion greens add a mild oniony lift that makes this pesto feel a little more interesting than the classic. A spoonful of fresh ricotta rounds everything out with a creamy, slightly tangy body that clings beautifully to pasta, grilled vegetables, or crusty bread. The whole thing comes together in a food processor in just a few pulses, so you get a vibrant, textured sauce without much effort at all. It keeps in the fridge for a couple of days, and the tip about pressing plastic wrap directly against the surface is a small but smart move that keeps the color gorgeous.
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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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