Pescatarian Garlic Mint Fresh Pesto
This bright, herbaceous pesto is a serious upgrade from the classic version, layering cool mint with sweet basil for a sauce that feels fresh and a little unexpected. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors all those lively green flavors. Fresh ricotta is the real secret here, lending a creamy, slightly tangy body that makes the pesto thick and luscious without being heavy. Everything comes together in a food processor in just a few pulses, so you get a beautifully textured sauce rather than a smooth, featureless paste. It works beautifully tossed with pasta, spooned over grilled fish, or spread onto crusty bread as an appetizer. Since every ingredient is whole and straightforward, there are no hidden additives or mystery proteins to worry about — just clean, honest food. Make a batch on a Sunday and it keeps in the fridge for two days, ready to elevate whatever you're cooking next.
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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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