Macadamia Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that transforms a simple meal into something you actually want to talk about, and this mint-and-basil version brings a bright, cooling twist to the classic. The combination of two packed cups of fresh herbs gives it serious green flavor, while toasted pine nuts add a warm, nutty depth that you only get from taking those extra two minutes over the skillet. Creamy ricotta steps in where you might expect parmesan or pecorino, lending a soft, milky richness that makes the sauce thick and luscious without being heavy. A slow stream of extra-virgin olive oil ties everything together into a spoonable, textured sauce that clings beautifully to pasta, grilled vegetables, or crusty bread. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut blends or worry about cross-contact from mixed nut products — pine nuts are the only nut in the mix, and you're toasting them yourself. It comes together in minutes and keeps in the fridge for up to two days, though it's honestly at its best the moment it leaves the food processor.
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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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