Nutmeg Free Garlic Mint Fresh Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.6

(12)

Bright, herby, and a little unexpected, this fresh pesto swaps the usual heavy spice notes for a clean combination of mint and basil that tastes like a garden in peak season. The garlic brings a gentle bite, the toasted pine nuts add a warm, nutty depth, and the fresh ricotta gives the whole sauce a creamy, luscious body that sets it apart from your average blender pesto. Because every ingredient here is whole and straightforward, you never have to second-guess what's going into the bowl — no spice blends, no pre-made shortcuts, nothing hidden. Toasting the pine nuts in a dry skillet before blending is a small step that pays off big, coaxing out a richness that makes the finished sauce taste genuinely complex. Stream in the olive oil slowly while the processor runs and you'll get a thick, spoonable texture that clings beautifully to pasta, grilled vegetables, or a thick slice of crusty bread. It comes together in minutes and keeps in the fridge for up to two days, though it's honestly hard to imagine it lasting that long.

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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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