Citrus Free Garlic Scallion Fresh Herb Pesto
Most store-bought pestos sneak in lemon juice or other citrus-based preservatives, making them a minefield if you're avoiding that whole category. This version keeps things beautifully clean — fragrant basil, flat-leaf parsley, and scallion greens carry all the brightness you'd normally expect from a squeeze of citrus, no fruit required. Garlic adds a punchy backbone, while raw sunflower seeds stand in for the traditional pine nuts, giving the sauce a subtly nutty, creamy body. Fresh ricotta is the real secret weapon here, lending a lush, slightly milky richness that makes the whole thing feel indulgent without being heavy. Everything comes together in a food processor in just a few minutes, and the result is a vibrant, herb-forward sauce that works on pasta, grilled vegetables, crusty bread, or a spoon straight from the jar. It keeps in the fridge for up to two days — just press plastic wrap directly against the surface to keep it looking as green and gorgeous as the moment you made it.
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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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