Nightshade Free Garlic Scallion Fresh Herb Pesto
This vibrant, herb-forward pesto is a breath of fresh air — bright with basil and parsley, punchy from scallion greens and garlic, and creamy thanks to a generous scoop of fresh ricotta. For anyone navigating a nightshade-free lifestyle, classic pesto is actually one of the easier wins, since traditional recipes skip tomatoes and peppers entirely — and this one does exactly that without any workarounds or substitutions. Sunflower seeds stand in beautifully for pine nuts, adding a subtle nuttiness and body that makes the sauce feel rich and satisfying. The food processor does most of the heavy lifting, bringing everything together in just a few minutes with minimal cleanup. Spoon it over pasta, swirl it into scrambled eggs, spread it on crusty bread, or use it as a dipping sauce — it's endlessly versatile. Make a jar on Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!