Mushroom Free Garlic Scallion Fresh Herb Pesto
Bright, herby, and creamy all at once, this pesto is the kind of sauce that makes you want to put it on absolutely everything. Packed basil and flat-leaf parsley form a lush green base, while scallion greens add a mild, fresh bite that feels a little unexpected in the best way. Sunflower seeds stand in for the more traditional pine nuts, giving the sauce a subtle nuttiness and satisfying body without straying from what's already in your pantry. Fresh ricotta is the real secret weapon here — it blends into the olive oil and herbs to create a texture that's silky and rich without being heavy. The whole thing comes together in a food processor in just a few minutes, making it genuinely weeknight-friendly. Pesto recipes can sometimes sneak in store-bought shortcuts that introduce unwanted ingredients, but every element here is straightforward and easy to verify. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it's endlessly versatile and completely free of anything funky.
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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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