Chicken 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 makes the texture luxuriously thick and spreadable in a way that standard pesto just doesn't deliver. The garlic gets pulsed right in the food processor, so every bite carries that sharp, aromatic punch balanced beautifully by the grassy parsley. Streaming in good extra-virgin olive oil at the end pulls everything together into a glossy, cohesive paste you'll want to put on absolutely everything. It comes together in minutes and works as a pasta sauce, a sandwich spread, a dip for crusty bread, or a dollop on roasted vegetables. Since every ingredient here is straightforward and plant-forward, there's no need to scrutinize labels or worry about hidden proteins sneaking into your meal.
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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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