Latex Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here instead of the usual basil, giving this pesto a bright, herbaceous punch that feels lighter and a little more unexpected than the classic version. Toasted pine nuts add a warm, nutty depth, while fresh ricotta lends a creamy, slightly tangy body that makes the whole thing feel luxurious without being heavy. The olive oil gets streamed in while the processor runs, so you end up with a beautifully cohesive, spreadable paste that clings to pasta, grilled bread, or roasted vegetables like a dream. For anyone navigating latex sensitivities, this recipe is a genuinely satisfying find — every ingredient is straightforward, and there are no hidden additives or processed shortcuts to second-guess. The technique is simple enough for a weeknight but the results taste like something you'd find at a good Italian trattoria. Make a batch, press the plastic wrap right against the surface to keep it fresh, and you've got a versatile condiment ready to elevate just about anything in the 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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