Shellfish Free Garlic Parsley Fresh Pesto
Bright, herby, and impossibly creamy, this parsley-based pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the whole thing a lush, velvety body that sets it apart from your standard basil version. The garlic gets a quick pulse in the food processor first, so it distributes evenly without any harsh raw bite sneaking through. Streaming in the olive oil while the processor runs is the move that pulls it all together into a thick, spreadable paste with a gorgeous, glossy finish. Because every ingredient here is straightforward and plant-forward, there's zero guesswork about hidden shellfish derivatives or seafood-based additives that sometimes sneak into store-bought sauces and condiments. It comes together in minutes and keeps in the fridge for a couple of days, though honestly it's hard to imagine it lasting that long once people get a taste.
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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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