Hazelnut Free Garlic Scallion Fresh Herb Pesto
Classic pesto recipes almost always call for pine nuts — and plenty of jarred versions sneak in hazelnuts or mixed nut blends that can make label-reading a real chore. This vibrant green sauce sidesteps all of that by leaning on raw sunflower seeds for body and richness, so you get that satisfying, nutty depth without any tree nut concerns. Fresh basil and flat-leaf parsley form a bright, herbaceous base, while scallion greens add a mild, grassy bite that feels a little unexpected and completely addictive. A spoonful of fresh ricotta gives the whole thing a creamy, slightly tangy finish that sets it apart from your average blender sauce. The food processor does the heavy lifting in just a few quick pulses, making this genuinely weeknight-friendly. Toss it with pasta, spread it on toast, or dollop it over roasted vegetables — it's the kind of versatile condiment that disappears fast, so you may want to double the batch.
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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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