Cashew Free Garlic Mint Fresh Pesto
Pesto is one of those sauces that feels instantly impressive, and this mint-and-basil version brings a bright, cooling twist that makes it stand out from the classic. Toasted pine nuts add a warm, nutty depth that pairs beautifully with the fresh herbs, while ricotta gives the whole thing a creamy, slightly tangy body you won't find in a jar at the grocery store. The garlic hits just enough to keep things savory without overwhelming the delicate herb flavor. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuine win — pine nuts are not cashews, and every ingredient here is straightforward and easy to verify. The food processor does most of the work, and the slow drizzle of good olive oil is what pulls it all together into a thick, spoonable sauce with real texture. Toss it with pasta, spread it on crusty bread, or dollop it over grilled chicken — it's versatile enough to use all week long.
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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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