Soy Free Garlic Scallion Fresh Herb Pesto
This vibrant, herb-forward sauce is everything a great pesto should be — bright, garlicky, and layered with fresh flavor from basil, flat-leaf parsley, and scallion greens. The addition of fresh ricotta gives it a creamy, slightly tangy body that sets it apart from the standard pine nut version, while raw sunflower seeds add just enough nuttiness and texture without overwhelming the herbs. Everything comes together in a food processor in a matter of minutes, making it one of those sauces you'll want to keep on rotation. Store-bought pesto and many jarred condiments can sneak in soy-based additives or emulsifiers, so blending your own from scratch is the cleanest way to stay worry-free. Every ingredient here is straightforward and easy to verify — olive oil, fresh herbs, ricotta, garlic, and seeds, nothing hidden. Spoon it over pasta, swirl it into soups, spread it on crusty bread, or use it as a dipping sauce for roasted vegetables. Just press a layer of plastic wrap directly against the surface before refrigerating and it'll stay fresh and vivid for up to two days.
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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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