Eggless Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, bringing a bright, herbaceous punch that's a little different from the usual basil-forward versions you find in jars at the grocery store. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the whole thing a creamy, luscious 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 without any harsh raw bites in the finished sauce. Streaming in the olive oil while the processor runs is the move that pulls everything together into a thick, spreadable paste you'll want to put on absolutely everything. Because the creaminess here comes entirely from ricotta and good olive oil, there's no need for eggs or egg-based emulsifiers — it's naturally rich without them. This comes together in minutes and keeps in the fridge for a couple of days, making it an easy, impressive thing to have on hand for weeknight meals or last-minute entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!