Gelatin Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, delivering a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that anchors the whole sauce. Fresh ricotta steps in where you might expect parmesan, lending a creamy, subtly tangy body that makes this pesto feel almost luxurious without being heavy. Many store-bought pestos and even some homemade versions sneak in additives or stabilizers that can be a concern, but every ingredient here is clean, whole, and straightforward. The food processor does most of the work, and streaming in the olive oil at the end gives you full control over the final texture — thick enough to spread on crostini or thin enough to toss with pasta. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy go-to for weeknight dinners, grain bowls, or a quick dip situation.
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!