Capsaicin Free Garlic Scallion Fresh Herb Pesto
Bright, herby, and deeply savory, this pesto is built on a generous base of fresh basil and flat-leaf parsley, with scallion greens adding a mild allium note that feels lively without any heat. For anyone avoiding capsaicin, store-bought pestos and condiments can be a minefield — many sneak in chili flakes or spicy seasonings that aren't obvious from the label. This one is completely transparent: every ingredient is listed, and not a single one brings any burn. Instead of pine nuts, raw sunflower seeds give the sauce a subtle nuttiness and satisfying body, while fresh ricotta makes it creamy and a little luxurious. The food processor does most of the work in just a few pulses, so you get a beautifully textured, cohesive sauce without much effort at all. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!