Pork Free Garlic Mint Fresh Pesto
Fresh mint and basil come together in this vibrant, herb-forward pesto that tastes like a garden in peak season. The mint adds a cool, bright lift that plays beautifully against the richness of the ricotta and toasted pine nuts, making it feel a little unexpected compared to your standard weeknight sauce. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that anchors the whole thing. The ricotta gives the pesto a creamy, almost pillowy body without making it heavy, and the slow stream of olive oil pulls everything into a thick, spoonable sauce with just enough texture to cling to pasta, crostini, or grilled vegetables. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — just blend and go. It comes together in minutes and keeps in the fridge for a couple of days, though it's honestly best the moment it's made.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!