Oats Free Garlic Mint Fresh Pesto
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 summer. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the sauce a creamy body that sets it apart from a standard blended herb oil. Every single ingredient here is naturally free of oats and oat derivatives — no fillers, no thickeners, nothing to second-guess on a label. That matters more than it might seem, since store-bought pestos and jarred sauces can sneak in unexpected grain-based additives or be processed on shared lines. This one is made entirely from scratch in a food processor, so you know exactly what's going into it. The garlic hits up front, the mint lingers, and the olive oil ties everything into a thick, spoonable sauce that works beautifully tossed with pasta, spread on flatbread, 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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