MSG Free Garlic Scallion Fresh Herb Pesto
Bright, herby, and deeply savory, this fresh pesto is the kind of sauce that makes everything it touches taste more alive. Packed basil and flat-leaf parsley form the green backbone, while scallion tops add a mild, grassy bite that plays beautifully against the creamy ricotta and fruity olive oil. Raw sunflower seeds step in where pine nuts usually go, giving the sauce a subtle nuttiness and satisfying body without any of the bitterness that can sneak in with other substitutes. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for hidden additives or flavor enhancers — what you see is exactly what you get. The food processor does the heavy lifting, and the whole thing comes together in just a few pulses, making it genuinely weeknight-friendly. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dip — this pesto is endlessly versatile and tastes like it came straight from a summer garden.
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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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