Chestnut Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply garlicky, this fresh pesto is a vibrant twist on the classic that swaps basil for flat-leaf parsley and folds in creamy ricotta for a texture that's lush and spreadable rather than oily. The result is something that feels both familiar and a little unexpected — the kind of sauce that makes you want to put it on everything. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty depth that anchors all that fresh green flavor. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden additives sneaking into your sauce. The food processor does most of the heavy lifting, so you go from a pile of parsley to a glossy, fragrant pesto in just minutes. Toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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