Turmeric Free Garlic Mint Fresh Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.6

(12)

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 at peak season. 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 green notes. Creamy ricotta takes the place of hard aged cheese, giving the sauce a soft, pillowy body that clings beautifully to pasta, grilled vegetables, or a thick slice of crusty bread. The whole thing comes together in a food processor in just a few pulses, so you get a rustic, spoonable texture rather than a smooth paste — which honestly makes it feel more homemade and alive. Many store-bought pestos and spice blends sneak in anti-caking agents or colorants that can be surprisingly hard to track, so making your own from scratch means you know exactly what's in the bowl. The garlic hits just enough to keep things savory without overpowering the delicate mint, and a generous pour of extra-virgin olive oil ties every element together into something genuinely craveable. Make a batch on Sunday and you'll find yourself reaching for it all week long.

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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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