Pescatarian 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. Toasting the pine nuts first is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that anchors the whole sauce. Fresh ricotta is the real secret here, lending a silky, mild richness that makes this pesto thicker and more luscious than a standard olive oil version. The garlic gets pulsed first so it distributes evenly, meaning every bite carries that sharp, savory punch without any harsh raw chunks. It comes together in a food processor in minutes, making it an effortless weeknight condiment or an impressive spread for a dinner party. Toss it with pasta, dollop it over grilled fish, swipe it on crusty bread — honestly, it works on just about everything. Store it with plastic wrap pressed directly against the surface and it stays vibrant and fresh for up to 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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