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 give it a lush green base, while scallion greens add a mild, fresh bite that sets it apart from the classic version. Sunflower seeds step in as the nut-free backbone, delivering that creamy, slightly earthy richness you'd expect from a traditional pesto without any tree nuts in sight — so if cashews or pine nuts are off the table, this recipe has you fully covered. Fresh ricotta folds in beautifully to make the texture extra silky and mellow, balancing the punch of raw garlic and good olive oil. The whole thing comes together in a food processor in just a few pulses, so it's genuinely weeknight-friendly. Toss it with pasta, spread it on toast, or use it as a dip — it's versatile enough to earn a permanent spot in your rotation. Store it with plastic wrap pressed directly against the surface and it'll keep its gorgeous color in the fridge for up to two days.
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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.
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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