Bright, herby, and deeply savory, this fresh pesto swaps the usual basil for flat-leaf parsley, giving it a clean, grassy flavor that feels both familiar and a little unexpected. Toasted pine nuts add a warm, nutty depth, while fresh ricotta makes the texture luxuriously creamy without being heavy. Everything comes together in a food processor in just a few pulses, so you get a vibrant, restaurant-quality sauce with almost no effort. For anyone navigating grain sensitivities, this is the kind of recipe that just naturally fits — every ingredient is whole and straightforward, with zero hidden fillers or flour-based thickeners to worry about. Spoon it over pasta, spread it on grilled chicken, swirl it into soup, or use it as a dip with crusty bread and vegetables. The ricotta keeps it from separating the way an all-oil pesto sometimes does, so it holds together beautifully as a spread or a sauce. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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.
Add the garlic cloves to the food processor and pulse 5–6 times until coarsely chopped.
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