Black Pepper Free Garlic Mint Fresh Pesto
Pesto is one of those sauces that feels like a treat every single time, and this garlic-mint version brings a cool, herby brightness that sets it apart from the classic. The combination of fresh mint and basil creates a flavor that's floral and savory all at once, while toasted pine nuts add a warm, nutty depth that makes the whole thing feel a little luxurious. Creamy ricotta steps in to give the sauce body and a subtle richness without weighing it down. For anyone navigating a sensitivity to black pepper, this recipe is a genuine win — traditional pesto recipes often sneak in a grind or two, but this one keeps things clean with just salt and the natural punch of garlic doing all the heavy lifting. Everything comes together in a food processor in just a few minutes, making it as practical as it is delicious. Spoon it over pasta, spread it on crusty bread, or use it as a dip — it's the kind of versatile sauce that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled
- 3 tbsp pine nuts
- ¼ cup fresh ricotta
- ⅓ cup extra-virgin olive oil
- ½ tsp salt, or to taste
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Combine the mint, basil, garlic, and toasted pine nuts in a food processor. Pulse 8–10 times until the herbs are roughly chopped and the mixture looks coarse and even.
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