Turkey Free Garlic Scallion Fresh Herb Pesto
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 a lush green base, while scallion greens add a mild, grassy bite that sets this version apart from anything you'd find in a jar at the grocery store. Raw sunflower seeds step in where pine nuts typically go, giving the pesto a subtly nutty, creamy body without any of the usual allergen concerns. Fresh ricotta folds in beautifully to add richness and a slightly tangy creaminess that makes the whole thing feel indulgent but still bright. The food processor does most of the work in just a few minutes, and the result is a sauce with real texture — not a flat, over-blended paste. Toss it with pasta, spread it on crusty bread, swirl it into scrambled eggs, or use it as a dipping sauce for roasted vegetables. It keeps in the fridge for up to two days, so making a batch ahead of time is absolutely worth it.
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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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