Honey Free Garlic Parsley Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this parsley-based version is bright, garlicky, and deeply satisfying. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that anchors the whole sauce. Fresh ricotta takes the place of the more common hard cheeses, lending a creamy, mild richness that blends beautifully with the grassy parsley and sharp garlic. Many store-bought pestos and even homemade versions sneak in sweeteners or honey-based add-ins, but every ingredient here is straightforwardly savory, so there's nothing to second-guess. The food processor does most of the work, and the whole thing comes together in just a few pulses and a steady stream of good olive oil. Spread it on crusty bread, toss it with pasta, or use it as a dip — it's versatile enough to earn a permanent spot in your weekly rotation.
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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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