Bright, herby, and a little unexpected, this fresh pesto swaps the usual single-herb base for a lively combination of mint and basil that tastes like a garden in peak season. Toasting the pine nuts first pulls out their natural richness, and a spoonful of fresh ricotta gives the sauce a creamy, slightly tangy body that sets it apart from anything you'd find in a jar. Every ingredient here is exactly what it says it is — no industrial seed oils, no fillers, just extra-virgin olive oil doing the heavy lifting as nature intended. That distinction matters more than it sounds, because most store-bought pestos and even some restaurant versions quietly rely on sunflower or canola oil to cut costs. Streaming the olive oil in slowly while the processor runs brings everything together into a thick, spoonable sauce that clings beautifully to pasta, grilled vegetables, or a torn piece of crusty bread. It comes together in minutes and keeps in the fridge for a couple of days, though it rarely lasts that long.
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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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