Pecan Free Garlic Mint Fresh Pesto
Fresh pesto gets a bright, unexpected twist here thanks to a generous handful of mint leaves blended alongside classic basil. The combination is cooling and herbaceous, with the garlic adding just enough punch to keep things interesting. Toasted pine nuts bring a subtle nuttiness and body to the sauce, while fresh ricotta makes it luxuriously creamy without weighing it down. A slow stream of extra-virgin olive oil ties everything together into a thick, spoonable pesto that clings beautifully to pasta, grilled vegetables, or crusty bread. For anyone navigating tree nut concerns, it's worth knowing that pecans never come near this recipe — pine nuts are the only nut in play, and they go straight from your own skillet to the food processor, so you stay in full control of what's in the bowl. The whole thing comes together in minutes, and the ricotta base means you get a sauce with real substance and a slightly tangy finish that store-bought versions simply can't match. Make it fresh and use it right away for peak flavor, or press plastic wrap against the surface and refrigerate it for up to two days.
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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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