MSG Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, bringing a bright, grassy flavor that's a little different from the usual basil-forward pesto you might be used to. Toasted pine nuts add a warm, nutty depth, while fresh ricotta gives the whole thing a creamy, slightly tangy body that makes it feel luxurious without being heavy. Everything gets blended together with good olive oil and a couple of garlic cloves, so the ingredient list stays clean and completely free of any flavor enhancers or additives that sneak into store-bought versions. That's the real win — jarred pestos and pre-made sauces are notorious for hiding unwanted extras, but when you make it yourself in a food processor, you know exactly what's going in. The technique is simple enough for a weeknight but the result tastes genuinely impressive, whether you're spooning it over pasta, spreading it on crusty bread, or using it as a dip. It comes together in minutes and keeps in the fridge for a couple of days, so you can make a batch ahead and have something vibrant and flavorful ready to go.
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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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