Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this version takes the classic in a genuinely exciting direction by swapping half the basil for bright, cooling mint. The combination of mint and basil creates a layered herbal flavor that's bold without being overpowering, and the toasted pine nuts add a warm, nutty depth that you'll notice in every bite. Fresh ricotta steps in to give the sauce a creamy, slightly tangy body that sets it apart from a standard oil-heavy pesto — it's lush and spoonable in the best way. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your sauce. The whole thing comes together in a food processor in just a few minutes, making it an effortless upgrade for pasta, grilled vegetables, crostini, or a simple piece of crusty bread. Pressing plastic wrap directly against the surface before refrigerating keeps it vibrant and green for up to two days, so you can make a batch ahead and use it all week.
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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.
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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