Citric Acid Free Garlic Parsley Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this parsley-based version is bright, creamy, and deeply savory all at once. Traditional pesto recipes often call for lemon juice to preserve color and add brightness, but citric acid — whether from lemon or added as a preservative — is completely off the table here, and this recipe doesn't need it. The combination of flat-leaf parsley, toasted pine nuts, fresh ricotta, and good olive oil creates a sauce that's rich and herbaceous without relying on any acidic shortcut. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty depth that anchors the whole dish. The ricotta keeps things creamy and mild, making this pesto feel a little more luxurious than the standard version. It comes together fast in a food processor and is just as good spread on bread as it is tossed through pasta or spooned over roasted vegetables.
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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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