Brazil Nut Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, bringing a bright, grassy flavor that's a little more delicate than the classic basil version but every bit as vibrant. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that makes the whole sauce feel more complex. Fresh ricotta is the real surprise, lending a creamy, slightly tangy body that sets this pesto apart from anything you'd find in a jar. The food processor does the heavy lifting, so you're looking at just a handful of minutes between raw ingredients and a thick, spreadable sauce ready to coat pasta, dollop onto crostini, or swipe across a sandwich. Every ingredient here is straightforward and easy to source, with no hidden blends or mixed-nut fillers to second-guess at the store. Make it fresh and use it right away for peak flavor, or press plastic wrap against the surface and keep it in the fridge for up to 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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