Nutmeg Free Garlic Parsley Fresh Pesto
Bright, herby, and impossibly creamy, this parsley pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the whole thing a lush, velvety body you just don't get from a standard basil version. The garlic gets a quick pulse in the food processor first, so it distributes evenly without any harsh raw bite in the final sauce. Because every ingredient here is straightforward and whole — no spice blends, no pre-mixed seasonings — you have complete control over exactly what goes into the bowl. Many store-bought pestos and jarred sauces sneak in warming spices that can be hard to spot on a label, so making your own from scratch is genuinely the easiest way to stay worry-free. The whole process comes together in minutes, and the result is a thick, spreadable paste that works beautifully tossed with pasta, spread on crusty bread, or dolloped over roasted vegetables.
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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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