Cinnamon Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply savory, this parsley-based pesto is a brilliant twist on the classic that skips the basil entirely and lets fresh flat-leaf parsley take center stage. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the sauce a creamy, slightly tangy body that clings beautifully to pasta, crostini, or roasted vegetables. The garlic gets a quick pulse in the food processor first, so it distributes evenly through every bite without any harsh raw edges. For anyone navigating spice sensitivities, this recipe is naturally free of the warming spices that sneak into so many store-bought sauces and seasoning blends — every ingredient here is clean and straightforward. Streaming the olive oil in while the processor runs is the key step that brings it all together into a thick, luscious paste you can adjust to your preferred consistency. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy go-to sauce to have on hand all week.
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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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