Pistachio Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, delivering a bright, herbaceous punch that feels lighter and more vibrant than a classic basil version. Toasted pine nuts add a warm, buttery depth, while creamy ricotta gives the sauce a lush, almost pillowy texture that clings beautifully to pasta, grilled bread, or roasted vegetables. The garlic gets a quick pulse in the food processor first, so it distributes evenly without any harsh raw bite. Many store-bought pestos sneak in pistachios or are processed on shared equipment with tree nuts, making a homemade batch like this the smartest and most satisfying workaround. The whole thing comes together in minutes — toast, pulse, stream in the olive oil, and you're done. It's the kind of sauce that makes a simple weeknight dinner feel genuinely special, and it keeps in the fridge for a couple of days if you can resist finishing it on the spot.
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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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