Pistachio Free Garlic Mint Fresh Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.6

(12)

Pesto lovers, this one is going to stop you in your tracks. Fresh mint joins classic basil for a bright, herbaceous sauce that feels both familiar and completely unexpected — cooling and aromatic in a way that standard pesto just isn't. Toasted pine nuts bring a gentle nuttiness and depth, while fresh ricotta gives the whole thing a creamy, lush body without weighing it down. The slow stream of extra-virgin olive oil ties everything together into a thick, spoonable sauce that clings beautifully to pasta, grilled vegetables, or crusty bread. For anyone navigating tree nut sensitivities, this recipe is a genuine win — pine nuts are botanically distinct from tree nuts like pistachios, so you get all the richness of a classic pesto without the ingredient that so often rules it out. The food processor does most of the heavy lifting, and the whole process comes together in just a few minutes of hands-on effort. 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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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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