Paraben Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here instead of the usual basil, giving this pesto a bright, herbaceous punch that feels lighter and a little more unexpected. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, nutty depth that balances beautifully against the creamy ricotta and sharp garlic. Speaking of ricotta, swapping it in for the traditional hard cheese gives the sauce a lush, almost pillowy texture that clings to pasta, grilled bread, or roasted vegetables like a dream. Every ingredient in this recipe is whole and straightforward, which matters when you're being careful about synthetic preservatives and additives that sneak into so many store-bought condiments and jarred sauces. Making it from scratch in the food processor takes just minutes, and you stay in complete control of what goes in the bowl. It keeps in the fridge for a couple of days with a simple plastic wrap seal pressed right against the surface to lock in that vivid green color. Versatile, clean, and genuinely delicious — this is the kind of sauce that earns a permanent spot in your weekly rotation.
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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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