Bright, herby, and a little unexpected, this fresh pesto swaps the usual single-herb base for a bold combination of mint and basil that tastes like a garden in peak season. The garlic brings a sharp backbone, while toasted pine nuts add a warm, nutty depth that you only get from taking those extra two minutes to brown them in a dry skillet. What really sets this version apart is the fresh ricotta, which blends into the olive oil stream to create a sauce that's thick, creamy, and spoonable rather than loose and oily. Every ingredient here is straightforward and naturally free of fungi, so there's no need to scan labels or worry about hidden extras sneaking into your sauce. It comes together in a food processor in well under ten minutes, making it an easy weeknight win or an impressive spread for a dinner party. Toss it with pasta, dollop it onto grilled chicken, swipe it across a flatbread, or eat it straight from the spoon — honestly, no judgment. Store any leftovers with plastic wrap pressed directly against the surface and it stays vibrant and fresh for up to two days.
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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.
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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