Yeast Free Garlic Mint Fresh Pesto
Fresh pesto is one of those sauces that can transform a simple meal into something you'd happily serve to guests, and this version brings a bright, unexpected twist by swapping half the basil for fresh mint. The combination of mint and basil creates a flavor that's herbaceous and cooling all at once, with the garlic adding just enough punch to keep things interesting. Toasting the pine nuts before blending is a small step that pays off in a big way — it deepens their flavor and adds a subtle nuttiness that rounds out the whole sauce beautifully. Fresh ricotta takes the place of the more traditional hard cheese, giving the pesto a creamy, lush body without any fermented or processed ingredients, which makes it a natural fit for anyone avoiding yeast and yeast-derived additives. Everything comes together in a food processor in just a few minutes, so there's no complicated technique standing between you and a gorgeous, spoonable sauce. Toss it with pasta, spread it on flatbread, or use it as a dip for fresh vegetables — the possibilities are genuinely hard to stop thinking about.
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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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