Rice 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, nutty depth, while fresh ricotta gives the whole thing a creamy, almost pillowy texture that clings beautifully to pasta, grilled vegetables, or crusty bread. The garlic gets a quick pulse before everything else goes in, so it distributes evenly without overwhelming the other flavors. Streaming the olive oil in while the processor runs is the small technique that pulls it all together into a thick, glossy, spreadable paste. Since every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works as written. Make a batch on a Sunday and it keeps in the fridge for two days, ready to elevate whatever you're cooking mid-week.
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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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