Beef Free Garlic Scallion Fresh Herb Pesto
This vibrant green sauce is packed with fresh basil, flat-leaf parsley, and scallion greens, giving it a layered herbal brightness that goes way beyond your average jarred pesto. Garlic and a splash of good olive oil tie everything together, while raw sunflower seeds add a subtle nuttiness and body without relying on the more traditional pine nuts. The real surprise here is the fresh ricotta, which blends in to create a creamy, slightly tangy texture that makes this pesto feel rich and luxurious straight out of the food processor. The whole thing comes together in just a few pulses — no stovetop, no fuss, just bold flavor with minimal cleanup. It's completely plant-forward and naturally free of any meat, so it works beautifully as a pasta sauce, a spread on crusty bread, a dip for vegetables, or a drizzle over roasted potatoes. Make a batch, press some plastic wrap against the surface to keep it vivid and fresh, and you'll find yourself reaching for it all week long.
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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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