Capsaicin Free Garlic Mint Fresh Pesto
Bright, herby, and a little unexpected, this fresh pesto swaps the usual sharp heat for a cooling combination of mint and basil that genuinely stops you in your tracks. For anyone avoiding capsaicin, traditional pesto is usually a safe bet — but plenty of store-bought versions sneak in chili flakes or spiced oils that can catch you off guard. Every ingredient here is straightforward and clean, so you know exactly what you're getting. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that anchors all those bright green flavors. Fresh ricotta is the real surprise — it gives the sauce a creamy, slightly tangy body that sets it apart from a standard olive-oil-only blend. The result is thick, spoonable, and versatile enough to toss with pasta, spread on crostini, or dollop over roasted vegetables. Make it fresh and use it quickly, because this one is at its best the day it's made.
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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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