Turmeric Free Garlic Parsley Fresh Pesto
Fresh pesto is one of those sauces that makes everything it touches taste more alive, and this parsley-based version is bright, creamy, and deeply garlicky in the best possible way. Toasting the pine nuts first is a small step that pays off big — it draws out a warm, buttery nuttiness that anchors the whole sauce. Fresh ricotta is the real surprise here, lending a gentle creaminess that makes the texture luxuriously thick and spreadable without weighing it down. Streaming in good extra-virgin olive oil while the processor runs brings everything together into a cohesive, glossy paste that clings beautifully to pasta, grilled bread, or roasted vegetables. Many store-bought pestos sneak in unexpected spices or colorings that can be hard to track down on a label, so blending your own from scratch puts you fully in control of every ingredient. The whole process comes together quickly and the result keeps in the fridge for a couple of days, making it just as practical as it is delicious.
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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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