Pork 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. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery depth that balances the bold garlic and the fresh green punch of flat-leaf parsley. The real surprise here is the fresh ricotta, which blends into the mix to create a thick, luscious texture that feels more like a luxurious spread than a standard pesto. Every single ingredient in this recipe is naturally free of pork and pork-derived products, so there's no label-reading stress or ingredient swaps required. A steady stream of good olive oil ties it all together into something that clings beautifully to pasta, doubles as a crostini topping, or works as a bold sandwich spread. It comes together in a food processor in just a few minutes, making it one of those recipes that feels far more impressive than the effort involved.
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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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