Legume Free Garlic Scallion Fresh Herb Pesto
Most store-bought pestos sneak in pine nuts or other legume-adjacent ingredients that can make label-reading feel like a part-time job. This version sidesteps all of that by swapping traditional pine nuts for raw sunflower seeds, which bring a mild, buttery richness without any of the usual concerns. Fresh basil and flat-leaf parsley form a vibrant, deeply herby base, while scallion greens add a gentle bite that makes the whole thing feel a little more alive than your average sauce. A spoonful of fresh ricotta is the real secret weapon here — it gives the pesto a creamy, almost silky body that clings beautifully to pasta, grilled vegetables, or crusty bread. The garlic goes in raw, so the flavor is bold and punchy, and the whole thing comes together in a food processor in just a few minutes. It's the kind of sauce that makes you want to put it on everything, and honestly, you probably should.
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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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