Barley Free Garlic Scallion Fresh Herb Pesto
This vibrant, garden-fresh pesto is built on a lush base of packed basil and flat-leaf parsley, brightened with scallion greens and punchy garlic for a sauce that tastes alive in a way jarred versions simply never do. Sunflower seeds stand in for the more traditional pine nuts, giving the pesto a subtly nutty, creamy body without any of the usual grain-based thickeners or fillers that can sneak into store-bought blends. Fresh ricotta pulls everything together into something silky and rich, adding a gentle dairy creaminess that makes this pesto feel almost luxurious spread over pasta, grilled vegetables, or crusty bread. The whole thing comes together in a food processor in just a few pulses, so you get maximum flavor with minimal effort. Because every ingredient here is straightforwardly whole and grain-free, there's no need to scrutinize labels or worry about hidden additives — just clean, bright, herbaceous goodness from start to finish. Make a batch, press plastic wrap against the surface to keep it vivid green, and you'll have a versatile sauce ready to elevate almost anything in your fridge.
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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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