Carrageenan Free Garlic Scallion Fresh Herb Pesto

Bright, herby, and deeply savory, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Packed basil and flat-leaf parsley form the green backbone, while scallion tops add a mild, grassy bite that feels fresher than a traditional all-basil version. Raw sunflower seeds replace the usual pine nuts, giving the sauce a subtle nuttiness and creamy body without any fuss. The real secret here is the fresh ricotta, which blends into the mix to create a lush, cohesive texture that clings beautifully to pasta, grilled vegetables, or crusty bread. For anyone avoiding carrageenan — a thickener and stabilizer commonly found in processed dairy products — using fresh ricotta instead of store-bought cream-based sauces or jarred pestos is a genuinely smart move. Many commercial ricottas and fresh cheeses skip the additive entirely, so you get clean, real-ingredient creaminess without having to scrutinize a label. The food processor does most of the work in just a few pulses, and the whole thing comes together in minutes. A slow drizzle of extra-virgin olive oil at the end pulls everything into a smooth, vibrant sauce that tastes like it came from a restaurant kitchen. Make it fresh and use it right away for peak flavor, or press plastic wrap directly against the surface and refrigerate it for up to two days.

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