Sesame Free Garlic Parsley Fresh Pesto
Bright, herby, and creamy all at once, this fresh pesto is a serious upgrade from anything you'd find in a jar. Flat-leaf parsley brings a clean, grassy flavor that's a little more subtle than basil, while toasted pine nuts add a warm, nutty depth that makes the whole thing feel rich without being heavy. Fresh ricotta is the real secret weapon here — it gives the pesto a luscious, spreadable body that olive oil alone just can't achieve. The food processor does most of the work, and a slow stream of good extra-virgin olive oil pulls everything together into a thick, glossy paste. For anyone navigating sesame allergies, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into store-bought sauces and condiments. Every ingredient is straightforward and easy to source, so there's no label-reading stress involved. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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