Soy 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 pesto a creamy, almost pillowy texture that clings beautifully to pasta, crostini, or roasted vegetables. The whole thing 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. Many store-bought pestos sneak in soy-based fillers or emulsifiers, so blending your own from scratch means you know exactly what's going in the bowl. Every ingredient here is straightforward and naturally free of soy — parsley, garlic, pine nuts, ricotta, olive oil, and salt, nothing more. The ricotta is the real secret weapon, lending a mild richness that sets this pesto apart without weighing it down. Make a batch, press that plastic wrap right against the surface to keep it fresh, and you'll find yourself reaching for it all week long.
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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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