BHA & BHT Free Garlic Parsley Fresh Pesto
Fresh herbs, good olive oil, and real ricotta — that's the kind of ingredient list that makes you feel good about what you're putting on the table. This bright, garlicky pesto leans on flat-leaf parsley instead of basil, giving it a clean, slightly peppery flavor that works beautifully as a pasta sauce, a spread, or a dip. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty depth that balances the freshness of the parsley. The ricotta brings a creamy richness without any of the preservatives or synthetic antioxidants that show up in so many store-bought condiments and jarred sauces — which is exactly the kind of thing worth avoiding when you're keeping BHA and BHT out of your diet. Everything comes together in a food processor in just a few pulses, so the texture stays rustic and satisfying rather than turning into a smooth, featureless paste. It's the sort of sauce that makes a simple bowl of pasta feel genuinely special, and it's just as good slathered on crusty bread or spooned 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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