Fructose Free Garlic Parsley Fresh Pesto
Fresh parsley steps in as the star here, delivering a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasted pine nuts add a warm, nutty depth, while creamy ricotta gives the pesto a lush, spreadable body that clings beautifully to pasta, grilled vegetables, or crusty bread. Managing fructose intake often means scrutinizing store-bought condiments and sauces, which tend to sneak in high-fructose ingredients or sweeteners — this one is made entirely from whole, simple ingredients with no hidden surprises. The garlic is kept to just two cloves, so the flavor is present but not overwhelming, and the olive oil ties everything together into a silky, cohesive paste. The technique is straightforward: a quick toast on the pine nuts, a few pulses in the food processor, and a slow drizzle of oil until the texture is exactly where you want it. It comes together fast, keeps in the fridge for a couple of days, and is versatile enough to elevate almost anything on your plate.
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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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