Lupin Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, delivering a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the whole thing a creamy, almost pillowy texture that sets it apart from your average pesto. The garlic gets a quick pulse on its own first, so it distributes evenly without any harsh raw bites sneaking through. Everything comes together in a food processor in just a few minutes, making this an incredibly low-effort sauce with genuinely impressive results. Lupin flour and lupin-based thickeners have quietly crept into a surprising number of store-bought pestos and pasta sauces, so blending your own from scratch is the cleanest way to stay clear of that concern entirely. This pesto is gorgeous stirred through pasta, dolloped onto grilled chicken, or spread thickly onto crusty bread — honestly, a spoon works too.
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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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