Eggless Garlic Mint Fresh Pesto
Fresh mint and basil come together in this vibrant, herb-forward pesto that tastes like summer in a spoonful. The combination of both herbs gives it a brightness that classic basil-only versions just can't match, while toasted pine nuts add a warm, nutty depth that makes the whole sauce feel rich and layered. Ricotta steps in as the creamy binder here, lending a soft, milky body without any eggs in sight — so the sauce is completely egg-free without any substitutions or workarounds needed. Streaming the olive oil in slowly while the processor runs is the key move, pulling everything into a thick, spoonable texture that clings beautifully to pasta, grilled vegetables, or crusty bread. Toasting the pine nuts first is a small step that pays off big, coaxing out their natural sweetness before they get blended in. This comes together in minutes and keeps in the fridge for a couple of days, making it an easy, impressive sauce to have on hand for weeknight meals or last-minute entertaining.
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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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