Sesame Free Garlic Scallion Fresh Herb Pesto
Bright, garlicky, and loaded with fresh herb flavor, this pesto is the kind of sauce that makes everything it touches taste better. Basil and flat-leaf parsley form a lush green base, while scallion greens add a mild, grassy bite that feels a little unexpected and completely addictive. Fresh ricotta gives the whole thing a creamy, slightly tangy richness that sets it apart from your standard pine nut version — and raw sunflower seeds step in to provide that classic nutty depth without any sesame in sight. For anyone navigating sesame-free cooking, store-bought pestos and condiments can be a minefield of hidden tahini or sesame oil, so making your own from scratch is genuinely the smartest move. The food processor does all the heavy lifting here, and the result is a textured, cohesive sauce that comes together in just a few pulses. Toss it with pasta, spread it on crusty bread, or spoon it over grilled chicken — it's endlessly versatile. Make a jar on Sunday and you'll find yourself 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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