Capsaicin Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply savory, this parsley pesto is a brilliant alternative to the classic basil version — and it comes together in minutes with just a handful of real ingredients. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the sauce a creamy, slightly tangy body that sets it apart from anything you'd find in a jar. The whole thing is completely free of chili, pepper flakes, or any heat-forward ingredient, making it a genuinely satisfying option for anyone who needs to avoid capsaicin without sacrificing bold flavor. Flat-leaf parsley is the star here — grassy and fresh, it holds up beautifully in the food processor and pairs perfectly with the richness of good olive oil and garlic. Streaming the oil in while the processor runs is the small technique that pulls everything together into a thick, glossy, spreadable paste. Toss it with pasta, spread it over crusty bread, or use it as a sauce for roasted vegetables — it's versatile enough to earn a permanent spot in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!