Walnut 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 bring a buttery, golden depth, while creamy ricotta gives the whole thing a lush, spreadable texture that clings beautifully to pasta, crostini, or roasted vegetables. The garlic gets a quick pulse in the food processor first, so it distributes evenly without any harsh raw bite overwhelming the finished sauce. Many store-bought pestos sneak in walnuts or walnut oil as a cheaper filler, so blending your own from scratch is the cleanest way to keep those out entirely. The method is genuinely simple — toast, pulse, stream, done — and the result is a thick, glossy paste that looks and tastes like something from a good Italian deli counter. It comes together in minutes and keeps in the fridge for a couple of days, though it rarely lasts that 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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