Turkey Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here, blending with toasted pine nuts, creamy ricotta, sharp garlic, and good olive oil into a pesto that's bright, herby, and a little luxurious. Toasting the pine nuts first is a small step that pays off big — it draws out a nutty depth that makes the whole sauce feel more complex than the short ingredient list suggests. The ricotta gives the finished paste a silky, almost pillowy texture that clings beautifully to pasta, grilled vegetables, or crusty bread. Because every ingredient goes straight from your kitchen into the food processor, there's no guesswork about what's actually in the bowl — just clean, whole-food flavor you put together yourself. It comes together in minutes and keeps in the fridge for a couple of days, so it's just as useful for a quick weeknight dinner as it is for a weekend spread.
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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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