Hazelnut Free Garlic Mint Fresh Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this mint-and-basil version brings a bright, cooling twist to the classic. The combination of fresh herbs with toasted pine nuts and creamy ricotta creates a thick, spoonable sauce that's rich without being heavy. Many store-bought pestos and even some restaurant versions sneak in hazelnut-based oils or mixed nut blends, so making your own from scratch is the smartest move when you need to keep things nut-specific and safe. Here, pine nuts are the only nut in play — toasted in a dry skillet until golden and fragrant — so you know exactly what's going into the bowl. The ricotta gives it a luscious, slightly pillowy body that sets it apart from a standard olive oil pesto, and the garlic keeps every bite punchy and savory. Toss it with pasta, spread it on flatbread, or spoon it over grilled chicken — this one is as versatile as it is delicious.
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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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