Vegetarian Garlic Mint Fresh Pesto
Fresh mint and basil together might sound unexpected, but the combination creates a pesto that's brighter and more aromatic than the classic version you're used to. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors all those lively herbs. Fresh ricotta takes the place of the usual hard cheese, giving the sauce a creamy, slightly milky richness that makes it feel almost luxurious without being heavy. The whole thing comes together in a food processor in just a few minutes, which means you're never far from a vibrant, restaurant-worthy condiment. It's endlessly versatile — spoon it over pasta, swirl it into soup, spread it on crusty bread, or use it as a dip for roasted vegetables. Because every ingredient here is straightforwardly plant-based (no meat, no fish, no hidden broths), it's a genuinely satisfying option that doesn't feel like a compromise. 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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