Low Histamine Garlic Parsley Fresh Pesto
Bright, herby, and deeply satisfying, this parsley-based pesto is a clever swap for the classic basil version — and it works beautifully for anyone managing histamine sensitivity. Aged cheeses and fermented ingredients are common culprits in traditional pesto recipes, so using fresh ricotta here is a smart move that keeps the sauce creamy without the histamine load that comes with long-aged alternatives. Toasted pine nuts add a warm, nutty depth, while good extra-virgin olive oil pulls everything into a thick, luscious paste that clings perfectly to pasta, flatbread, or roasted vegetables. The food processor does most of the heavy lifting, making this a genuinely quick sauce to pull together on a weeknight. With six servings from a single batch, it's easy to prep ahead — just press plastic wrap directly onto the surface and refrigerate for up to two days to keep it fresh. Simple, clean ingredients and a short ingredient list mean you know exactly what's going into every spoonful.
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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
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid pine nut, please tap it and change its rating to Red.
- 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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