Gelatin Free 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 gentle, grassy bite that sets it apart from the classic version. Sunflower seeds stand in for the traditional pine nuts, giving the sauce a subtle nuttiness and creamy body, and fresh ricotta rounds everything out with a soft, milky richness. Many store-bought pestos and condiments sneak in stabilizers or thickeners that can contain hidden animal-derived ingredients, so blending your own from scratch is the cleanest way to stay confident about what's in the jar. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables for an instant upgrade. Make a batch on the weekend and it keeps in the fridge for up to two days, ready to pull out whenever dinner needs a little something extra.
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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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