Beef Free Garlic Parsley Fresh Pesto
Bright, herby, and impossibly creamy, this parsley pesto is a fresh twist on the classic that comes together in minutes with just a handful of real ingredients. Toasting the pine nuts first is the kind of small step that makes a big difference — it draws out a warm, buttery depth that plays beautifully against the grassy parsley and sharp garlic. The addition of fresh ricotta gives the finished sauce a lush, velvety body that coats pasta, crostini, or roasted vegetables like a dream. Because the whole recipe is built around produce, nuts, dairy, and good olive oil, there's nothing here that raises any red flags for those keeping beef out of their diet — no hidden meat-based ingredients, no stocks, no surprises. The food processor does most of the heavy lifting, so even on a busy weeknight you can have a gorgeous, restaurant-worthy condiment ready to go. Make a batch, press that plastic wrap right against the surface, and you'll have something special waiting in the fridge for the next two days.
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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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