Pregnancy Friendly Garlic Mint Fresh Pesto
Fresh herbs are the heart of this vibrant pesto, and the combination of mint and basil creates something genuinely unexpected — bright, cooling, and deeply aromatic all at once. Ricotta steps in where you might normally find hard aged cheeses, making this a smart swap for anyone being cautious about unpasteurized dairy during pregnancy, since fresh ricotta is widely available in pasteurized form. The garlic is kept to just two cloves, so the flavor is present without being overwhelming, and toasting the pine nuts first adds a warm, nutty depth that ties everything together beautifully. Everything comes together in a food processor in just a few pulses, so there's very little effort standing between you and a thick, spoonable sauce with real texture. Toss it with pasta, spread it over grilled chicken, or use it as a dip for crusty bread — it's versatile enough to work across an entire week of meals. Pressing plastic wrap directly onto the surface before refrigerating keeps it fresh and green for up to two days, so you can make a batch and come back to it whenever a craving hits.
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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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