Lupin Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this mint-and-basil version brings a cool, herby brightness that the classic basil-only recipe just can't match. 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 fragrant green herbs. Ricotta takes the place of the usual hard cheese, lending a creamy, mild richness that keeps the texture thick and spoonable without weighing it down. The garlic goes in raw, so you get that sharp, punchy bite balanced beautifully by the olive oil streaming in at the end. Many store-bought pestos and seasoning blends sneak in lupin flour as a filler or protein booster, so making your own from scratch with whole, recognizable ingredients is genuinely the safest and most satisfying route. This comes together in a food processor in just a few minutes and is equally at home tossed through pasta, spread on grilled bread, or dolloped over roasted vegetables.
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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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