Tree Nut Free Garlic Scallion Fresh Herb Pesto
Most store-bought pestos lean heavily on pine nuts or other tree nuts, which makes them a no-go for anyone navigating that allergy. This version swaps in raw sunflower seeds instead, delivering that same satisfying richness and subtle crunch without any of the worry. Fresh basil and flat-leaf parsley form a deeply herby base, while scallion greens add a mild, grassy bite that makes the whole thing feel a little more alive than your average pesto. A scoop of fresh ricotta brings a creamy, slightly tangy quality that binds everything together beautifully alongside the olive oil. The food processor does all the heavy lifting, and the whole process comes together in just a few pulses — no knife skills required. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables for an instant upgrade. It keeps in the fridge for up to two days, so you can make a batch ahead and have something genuinely special ready to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!