Xanthan Gum Free Garlic Mint Fresh Pesto
Bright, herby, and a little unexpected, this fresh pesto swaps the usual single-herb approach 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 balances the cool brightness of the mint. Fresh ricotta brings a creamy, slightly tangy body to the sauce without any thickeners or stabilizers, which means every ingredient in the bowl is exactly what it sounds like. For anyone navigating a sensitivity to common binders and additives, that kind of ingredient transparency is genuinely refreshing — no label-reading required. The food processor does most of the work, and the whole thing comes together in just a few pulses, leaving you with a thick, spoonable sauce that still has real texture and character. Toss it with pasta, spread it over grilled bread, or dollop it onto roasted vegetables — it holds its own in just about any direction you take it.
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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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