Macadamia Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, bringing a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasted pine nuts add a warm, buttery depth, while creamy ricotta gives the whole thing a lush, spreadable body that clings beautifully to pasta, crostini, or roasted vegetables. The garlic gets a quick pulse in the food processor first, so it distributes evenly without any harsh raw bite in the final sauce. Many store-bought pestos sneak in a variety of nuts — including macadamia — as fillers or flavor boosters, so blending your own from scratch is the only way to know exactly what's in the jar. This recipe keeps things clean and simple: just six ingredients, one skillet for toasting, and a food processor to bring it all together. The ricotta is the real secret weapon, lending a mild creaminess that makes this pesto feel almost luxurious without weighing it down. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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