High Fructose Corn Syrup Free Garlic Parsley Fresh Pesto
Fresh pesto is one of those sauces that transforms a simple meal into something you actually want to linger over, and this parsley-based version is bright, creamy, and deeply savory. The swap from basil to flat-leaf parsley gives it a clean, herby punch that pairs beautifully with the richness of fresh ricotta and toasted pine nuts. Store-bought pesto and many jarred sauces sneak in sweeteners and additives that can be hard to spot on a label, so blending your own at home puts you fully in control of every ingredient. Toasting the pine nuts before they go into the food processor is a small step that pays off big — it draws out a nutty depth that makes the whole sauce taste more complex. The ricotta keeps things lush without being heavy, and the olive oil ties it all together into a thick, spreadable paste that clings to pasta, grilled bread, or roasted vegetables. Everything here is whole, recognizable, and exactly what it says it is — no fillers, no surprises.
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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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