Coconut Free Garlic Mint Fresh Pesto
Bright, herby, and a little unexpected, this fresh pesto swaps the usual single-herb base for a lively combination of mint and basil that tastes like a garden in peak season. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that anchors all those fresh green notes. Fresh ricotta brings a creamy, slightly tangy richness to the sauce without any of the tropical sweetness that coconut-based alternatives can introduce, making it a genuinely satisfying swap for anyone navigating that restriction. The olive oil gets streamed in slowly while the processor runs, which means you end up with a thick, spoonable texture that clings beautifully to pasta, grilled vegetables, or a good crusty bread. Everything here is straightforward pantry and produce-section stuff — no specialty ingredients, no label-reading anxiety. It comes together in minutes and keeps in the fridge for a couple of days, though honestly it rarely lasts that 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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