This vibrant, herb-forward 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 bring a mild, grassy bite that plays beautifully against the warmth of fresh garlic. Sunflower seeds stand in for the more traditional pine nuts, adding a subtle nuttiness and creamy body, and a spoonful of fresh ricotta makes the whole thing luxuriously smooth without feeling heavy. The food processor does all the real work here — a few pulses and a steady pour of good olive oil, and you're done in minutes. For anyone navigating grain sensitivities, this is a sauce you can reach for without a second thought, since every ingredient is naturally free of rye and any related grains. Toss it with pasta, spread it on grilled chicken, swirl it into scrambled eggs, or use it as a dip — it's endlessly versatile. Just press a layer of plastic wrap against the surface before refrigerating and it stays bright and fresh for up to two days.
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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.
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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