Turkey Free Garlic Mint Fresh Pesto
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 fresh mint. The result is bright, herby, and just a little unexpected — cooling mint and fragrant basil working together in a way that feels both familiar and completely new. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty depth that balances the boldness of the garlic. Fresh ricotta is the real secret weapon here, giving the sauce a creamy, slightly tangy body without any heaviness. Because every ingredient is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. It comes together in a food processor in just a few minutes, making it an effortless addition to pasta, grilled vegetables, crostini, or even a simple bowl of roasted potatoes. Make a batch, press that plastic wrap right against the surface, and you'll have something genuinely special waiting in the fridge for the next two days.
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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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