Shellfish Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that can transform a simple meal into something genuinely special, and this mint-and-basil version brings a bright, cooling twist to the classic. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that anchors all those fresh herbs. The addition of ricotta is what really sets this apart, giving the sauce a creamy, lush body without any heaviness. Because every ingredient here is straightforward and plant-based (aside from the dairy), there's no need to scrutinize labels or worry about hidden seafood-derived additives that can sneak into store-bought sauces. The food processor does most of the work, and the whole thing comes together in just a few pulses. Spoon it over pasta, swirl it into soup, spread it on grilled bread, or use it as a dip — it's endlessly versatile. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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