Oats Free Garlic Parsley Fresh Pesto
Bright, herby, and impossibly creamy, this parsley-based pesto is a brilliant twist on the classic that feels both familiar and completely fresh. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the sauce a luscious, velvety body you won't find in a standard basil version. The whole thing comes together in a food processor in minutes — a quick pulse of garlic, a stream of good olive oil, and you've got a thick, spreadable paste that works on pasta, crostini, grilled chicken, or straight off a spoon. For anyone navigating oat sensitivities, jarred pestos and store-bought sauces can be surprisingly tricky territory, with hidden thickeners or shared-facility risks lurking on the label. This recipe keeps things clean and straightforward — every ingredient is exactly what it says it is, and there's nothing in here that doesn't belong. The flat-leaf parsley brings a grassy, slightly peppery note that's more complex than you might expect, and the ricotta keeps the texture rich without making it heavy. Make a batch, press some plastic wrap against the surface, and you'll have a gorgeous sauce ready to go for the next two days.
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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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