Artificial Flavors Free Garlic Parsley Fresh Pesto
Fresh pesto is one of those sauces that tastes infinitely better when you make it yourself, and this parsley-based version is bright, creamy, and deeply garlicky in the best possible way. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that makes the whole sauce feel more complex. The fresh ricotta is the real surprise here, lending a subtle creaminess that binds everything together without weighing it down. Every single ingredient in this recipe is whole and recognizable, which means you can skip the label-reading anxiety that comes with jarred sauces and store-bought condiments loaded with mystery additives. Two cloves of garlic, a generous handful of flat-leaf parsley, good olive oil — that's the kind of ingredient list you can feel good about. It comes together in minutes with a food processor, and the result is a thick, spreadable pesto that works beautifully tossed with pasta, spread on crusty bread, or dolloped over roasted vegetables.
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Learn more →Ingredients
6 servings
- 2 cups fresh flat-leaf parsley leaves and tender stems, loosely packed
- 2 cloves garlic, peeled
- ⅓ cup pine nuts
- ⅓ cup fresh ricotta
- ⅓ cup extra-virgin olive oil, plus more as needed
- 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 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Add the garlic cloves to the food processor and pulse 5–6 times until coarsely chopped.
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