Coconut Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here instead of the usual basil, giving this pesto a bright, herbaceous punch that feels a little unexpected and completely addictive. Toasted pine nuts add a warm, nutty depth, while fresh ricotta makes the whole thing luxuriously creamy without any heaviness. The olive oil gets streamed in at the end, pulling everything into a thick, glossy paste that clings beautifully to pasta, grilled bread, or roasted vegetables. Many store-bought pestos sneak in unexpected oils or additives that can be hard to track down on a label, so blending your own from scratch puts you fully in control of every ingredient. The food processor does most of the heavy lifting, making this genuinely quick to pull together on a weeknight. It keeps in the fridge for up to two days with a simple plastic wrap trick to prevent browning, so you can make a batch ahead and use it all week long.
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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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