Wheat 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 bright, cooling mint. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors all those fresh herb flavors beautifully. Creamy ricotta steps in where you might expect parmesan, giving the sauce a lush, spoonable body without any of the sharp saltiness, and the whole thing comes together in a food processor in well under ten minutes. Every ingredient here is naturally free of wheat, so there's no substituting or label-scanning required — just good, clean produce and pantry staples doing exactly what they're supposed to do. Toss it through zucchini noodles, spoon it over grilled chicken, swirl it into soup, or spread it thick on a rice cracker — this pesto is endlessly versatile. Make it fresh and use it the same day for peak flavor, or press plastic wrap right against the surface and it'll keep in the fridge for a couple of days without losing its gorgeous green color.
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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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