Gelatin Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this version layers bright mint alongside classic basil for a combination that's cooling, herby, and just a little unexpected. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors all those fresh green flavors. Fresh ricotta steps in as the creamy element here, giving the sauce a lush, spoonable body without any animal-derived setting agents that can sneak into store-bought alternatives. The food processor does most of the work, and streaming in the olive oil while it runs brings everything together into a thick, textured sauce in under a minute. It's gorgeous tossed with pasta, spread over flatbread, or spooned onto grilled vegetables straight from the fridge. The whole thing comes together with ingredients you can easily verify yourself, so there's no guesswork about what's actually in your sauce.
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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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