Seed Oil Free Garlic Scallion Fresh Herb Pesto

Most store-bought pestos and condiments sneak in refined vegetable or canola oils without a second thought, so making your own is the cleanest way to know exactly what's going into the jar. This version leans on extra-virgin olive oil as its fat base — a single-ingredient, cold-pressed choice that keeps things pure and flavorful from the first pulse to the last scrape of the spatula. Packed basil and flat-leaf parsley give it that vivid, grassy depth, while scallion greens add a gentle sharpness that lifts the whole blend without overpowering it. Raw sunflower seeds stand in for the more traditional pine nuts, adding body and a subtle nuttiness, and fresh ricotta makes the texture luxuriously creamy without any processed additives. The food processor does most of the work in under a minute, and the result is a bright, herbaceous sauce that tastes like it came from somewhere far more impressive than your kitchen counter. Toss it with pasta, spread it on grilled bread, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.

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