Celery Free Garlic Parsley Fresh Pesto
Bright, herby, and creamy all at once, this parsley-based pesto is a genuinely exciting twist on the classic. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the whole thing a lush, spreadable body you won't find in a jar from the store. The garlic gets pulsed right in the food processor, so every bite carries that sharp, savory punch balanced beautifully by the grassy parsley. It comes together in minutes and works on pasta, grilled bread, roasted vegetables, or spooned straight onto a plate as a sauce. Because every ingredient here is whole and straightforward, there's no need to squint at labels or worry about hidden additives sneaking into your meal. Make a batch, press the plastic wrap right against the surface, and it keeps in the fridge for a couple of days — though it rarely lasts that long.
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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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