Ginger 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. Toasted pine nuts add a gentle nuttiness and depth, while creamy ricotta gives the pesto a lush, almost spreadable body that clings beautifully to pasta, crostini, or roasted vegetables. The garlic is pulsed in first so it gets evenly distributed without overwhelming the other flavors — a small step that makes a real difference in the final result. Because every ingredient in this recipe is whole and straightforward, you never have to second-guess what's actually in your sauce the way you might with a jarred store-bought version. It comes together in minutes with a food processor and a handful of pantry staples, making it just as practical as it is delicious. Drizzle a little extra olive oil over the top before serving and it looks like something straight off a restaurant charcuterie board.
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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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