Pork Free Garlic Scallion Fresh Herb Pesto
Fresh herbs are the star here — two packed cups of basil plus flat-leaf parsley give this pesto a vivid, garden-bright flavor that store-bought versions simply can't touch. Scallion greens add a mild, grassy bite that plays beautifully against the garlic without overwhelming the sauce. Instead of the traditional pine nuts, raw sunflower seeds bring a subtle nuttiness and creamy body, while fresh ricotta makes the whole thing luxuriously smooth and a little lighter than a straight olive oil pesto. Everything comes together in a food processor in just a few pulses, so you get a sauce with real texture — not a flat, homogenous paste. It's naturally free of any pork-derived ingredients, which means no sneaky cured meats or lard hiding in the mix, just clean, wholesome pantry staples. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this one is endlessly versatile. Make a jar on Sunday and you'll be reaching for it all week long.
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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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