Chicken Free Garlic Mint Fresh Pesto
Bright, herby, and a little unexpected, this fresh pesto swaps the usual single-herb approach for a bold combination of mint and basil that tastes like a garden at peak season. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors all those bright green flavors. Fresh ricotta takes the place of the more traditional hard cheese, giving the sauce a creamy, pillowy body that clings beautifully to pasta, grilled vegetables, or crusty bread. The slow stream of extra-virgin olive oil brings everything together into a thick, spoonable sauce with just enough texture to feel rustic and handmade. Because every ingredient here is straightforwardly plant and dairy-based, there's no need to scan labels or second-guess anything — just good, clean produce and pantry staples. It comes together in minutes and keeps in the fridge for a couple of days, though honestly it's so good you'll probably use it all at once.
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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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