Honey 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 mild, grassy bite that sets it apart from the classic version. Raw sunflower seeds replace the traditional pine nuts, giving the pesto a subtly nutty depth and satisfying body, and fresh ricotta lends a creamy richness that pulls the whole thing together beautifully. Many store-bought pestos and condiments sneak in sweeteners — including honey — so blending your own from scratch is the cleanest way to stay in control of every ingredient. The food processor does most of the work in just a few pulses, and the result is a textured, cohesive sauce that's smooth without being pasty. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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