Gluten Free Garlic Scallion Fresh Herb Pesto
This vibrant, herb-forward pesto is everything a good sauce should be — bright, garlicky, and layered with fresh flavor from basil, flat-leaf parsley, and scallion greens. The addition of fresh ricotta gives it a creamy, slightly tangy body that sets it apart from your standard pine-nut-and-parmesan situation, while raw sunflower seeds add a subtle nuttiness and just enough texture to keep things interesting. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden thickeners sneaking into your sauce. It all comes together in a food processor in just a few quick pulses, making it genuinely weeknight-friendly. Spoon it over grilled chicken, toss it with zucchini noodles or your favorite gluten-free pasta, swirl it into soups, or spread it on a rice cracker — the possibilities are pretty endless. Make a batch, press plastic wrap directly against the surface to keep it vivid and green, and it'll hold beautifully in the fridge for a couple of days.
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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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