Cinnamon Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this garlic-mint version is genuinely exciting to eat. The combination of mint and basil creates a bright, cooling herbaceousness that's a little unexpected but completely addictive, while toasted pine nuts add a subtle nuttiness and just enough body. Creamy ricotta steps in where you might typically find parmesan, giving the sauce a lush, spoonable texture without any sharpness. For anyone navigating spice sensitivities, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no hidden blends or seasoning mixes to second-guess. The whole thing comes together in a food processor in just a few minutes, making it as practical as it is impressive. Spoon it over pasta, swipe it across flatbread, or use it as a dipping sauce — it holds up beautifully for a couple of days in the fridge if you can resist finishing it on the spot.
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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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