Mustard Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply savory, this fresh pesto swaps the usual basil for flat-leaf parsley, giving it a clean, grassy flavor that feels both familiar and a little unexpected. Toasted pine nuts add a warm, nutty depth, while fresh ricotta makes the texture luxuriously creamy without being heavy. The whole thing comes together in a food processor in just a few minutes, making it one of those sauces you'll want to keep on rotation. For anyone navigating a mustard sensitivity, store-bought pestos and condiments can be a minefield of hidden ingredients — this one is made entirely from scratch with a short, transparent list you can trust. Garlic, parsley, olive oil, ricotta, pine nuts, and salt: nothing surprising, nothing sneaky. Spread it on crusty bread, toss it with pasta, or use it as a dip for roasted vegetables — it's endlessly versatile. A thin layer of plastic wrap pressed directly against the surface keeps it fresh in the fridge, so you can make a batch ahead and reach for it all week.
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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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