Cashew Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply savory, this fresh parsley pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, nutty depth, while creamy ricotta gives the whole thing a lush, spreadable body that sets it apart from your standard basil version. The garlic gets a quick pulse before anything else goes in, so it distributes evenly without any harsh raw bite. Because the recipe leans on ricotta rather than any tree nut-based additions, it's naturally free from cashews without any awkward substitutions or compromises in texture. Everything comes together in a food processor in just a few minutes, making it an incredibly low-effort sauce with a genuinely impressive payoff. Slather it on crostini, toss it with pasta, or use it as a sandwich spread — it's versatile enough to earn a permanent spot in your weekly rotation.
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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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