Pescatarian Garlic Scallion Fresh Herb Pesto
This vibrant green sauce is packed with fresh basil, flat-leaf parsley, and scallion greens, giving it a layered herbal brightness that goes well beyond your average jarred pesto. Raw sunflower seeds stand in for the traditional pine nuts, adding a subtle nuttiness and satisfying body without overwhelming the herbs. Fresh ricotta is the real secret weapon here — it blends into the mix to create a creamy, luscious texture that clings beautifully to pasta, grilled vegetables, or crusty bread. The whole thing comes together in a food processor in just a few pulses, so you get a sauce that looks and tastes like you spent serious time in the kitchen without actually doing so. Because every ingredient is whole and easy to verify, there's no guesswork about what's in your food — just clean, honest flavors you put together yourself. Make a batch, press plastic wrap against the surface to keep it bright, and you've got a stunning condiment ready to elevate just about anything on your plate.
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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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