Barley Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, delivering a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the whole thing a creamy, almost pillowy texture that sets it apart from your average pesto. A generous pour of extra-virgin olive oil ties everything together into a thick, spreadable paste that clings beautifully to pasta, grilled bread, or roasted vegetables. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or fillers — just whole, clean ingredients blended together in a food processor. Store-bought pestos can be surprisingly tricky to vet, with unexpected additives lurking in the ingredient list, so making your own puts you fully in control. The whole process comes together in minutes, and the result is something that tastes genuinely homemade and fresh in the best possible way.
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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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