Citric Acid Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that can quietly derail a citric acid-free diet — bottled versions almost always sneak in preservatives, ascorbic acid, or lemon juice to keep the color bright. This version skips all of that, leaning on good olive oil and a layer of plastic wrap pressed directly against the surface to keep things fresh without any additives. The combination of mint and basil gives the sauce a lively, cooling depth that feels a little unexpected and completely addictive. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that rounds out the bright herbs beautifully. Fresh ricotta brings a creamy body to the sauce without the sharpness of parmesan or any acidic dairy, making it both luxurious and genuinely safe for sensitive stomachs. The whole thing comes together in a food processor in just a few minutes, landing somewhere between rustic and elegant — thick enough to spoon over pasta, grilled vegetables, or crusty bread. It's the kind of sauce that makes you wonder why you ever reached for a jar in the first place.
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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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