Coconut Free Garlic Scallion Fresh Herb Pesto
Fresh basil and flat-leaf parsley form the vibrant green backbone of this pesto, while scallion greens add a mild, grassy bite that makes it feel a little more interesting than the classic version. Sunflower seeds stand in for the traditional pine nuts, giving the sauce a subtly nutty depth and a pleasantly coarse texture that clings beautifully to pasta, grilled vegetables, or crusty bread. Fresh ricotta brings a creamy, slightly tangy richness that pulls everything together without any heaviness. Many store-bought pestos sneak in unexpected oils or additives, so blending your own at home means you know exactly what's in the jar. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. It keeps in the fridge for up to two days — just press plastic wrap directly against the surface to keep that gorgeous color from fading.
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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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