Eggless Garlic Scallion Fresh Herb Pesto
This vibrant, herb-forward pesto is the kind of sauce that makes everything it touches taste more alive. Packed basil and flat-leaf parsley form a lush green base, while scallion greens add a mild, grassy bite that sets it apart from the standard jarred stuff. Sunflower seeds stand in for the traditional pine nuts, lending a subtle nuttiness and creamy body, and fresh ricotta brings a soft, milky richness that binds everything together beautifully. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss, just bold, fresh flavor. Since pesto recipes can sometimes sneak in unexpected add-ins, it's reassuring that every ingredient here is straightforward and easy to verify. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this sauce is endlessly versatile. Make a batch, press that plastic wrap down tight, and you've got two days of seriously good eating ahead of you.
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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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