Carrageenan 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. Toasted pine nuts add a warm, buttery depth, while fresh ricotta gives the sauce a creamy, slightly tangy body that coats pasta, crostini, or roasted vegetables beautifully. The whole thing comes together in a food processor in just a few pulses — no cooking required beyond a quick toast of the nuts. For anyone avoiding carrageenan, store-bought pestos and creamy sauces are often a minefield of additives and stabilizers, but every ingredient here is clean and straightforward. Fresh ricotta is the smart swap that delivers richness without any of the thickeners or gelling agents commonly found in processed dairy products. A steady stream of good extra-virgin olive oil pulls it all into a thick, spreadable paste you can dial in to exactly the texture you want. Make a batch on the weekend and it keeps in the fridge for a couple of days — just press plastic wrap against the surface to keep it fresh and green.

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