Gluten Free Garlic Parsley Fresh Pesto
Bright, herby, and impossibly creamy, this parsley pesto is a fresh twist on the classic that deserves a permanent spot in your rotation. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the whole thing a luscious, spreadable body you won't find in any jarred version. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking in. The food processor does most of the heavy lifting — a few pulses and a steady stream of good olive oil, and you're done. It's thick enough to slather on gluten-free toast, toss through pasta, or spoon over grilled chicken and roasted vegetables. The ricotta makes it noticeably richer than a traditional basil pesto, and the flat-leaf parsley keeps it tasting clean and vibrant rather than heavy. Make a batch, press some plastic wrap against the surface, and you've got a versatile sauce ready to elevate just about anything in your fridge.
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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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