Mushroom Free Garlic Parsley Fresh Pesto
Bright, herby, and creamy all at once, this parsley-based pesto is a genuinely exciting twist on the classic green sauce. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the whole thing a lush, spreadable body you won't find in a standard basil version. The garlic gets pulsed first so it distributes evenly, and streaming in the olive oil at the end pulls everything into a silky, cohesive paste. For anyone navigating mushroom sensitivities, this is the kind of sauce that proves you're not missing out — no fungi, no fillers, just clean, vibrant ingredients you can see and trust. It comes together in minutes and works beautifully tossed with pasta, spread on crusty bread, or dolloped over roasted vegetables. Make a batch on the weekend and it keeps in the fridge for a couple of days, ready to elevate whatever you're cooking next.
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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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