Citrus Free Garlic Parsley Fresh Pesto
Most pestos lean hard on lemon juice or zest to brighten the sauce, which makes them completely off-limits when you're avoiding citrus. This version skips the citrus entirely and still delivers a vibrant, herbaceous punch — because honestly, great parsley and good olive oil don't need any help. The toasted pine nuts add a warm, nutty depth that keeps the flavor from feeling flat, while fresh ricotta gives the sauce a creamy, slightly tangy body that's genuinely luxurious. Garlic does the heavy lifting in the flavor department, and a careful pulse in the food processor keeps the texture rustic and satisfying rather than turning it into a smooth paste. It comes together in minutes and works beautifully as a spread, a pasta sauce, a dip for crusty bread, or a dollop on roasted vegetables. The tip about pressing plastic wrap directly onto the surface before refrigerating is a small but smart move that keeps the pesto looking and tasting fresh for days.
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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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