Wheat Free Garlic Parsley Fresh Pesto
Fresh parsley takes center stage here in a vibrant, herb-forward pesto that feels both familiar and completely unexpected. Toasted pine nuts bring a warm, nutty depth, while fresh ricotta gives the sauce a creamy, slightly tangy body that sets it apart from the classic basil version. Every ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — it just works as written. The garlic gets a quick pulse in the food processor first, which means it distributes evenly and mellows beautifully into the finished sauce. Streaming in the olive oil while the processor runs creates a thick, luscious paste that clings to pasta, spreads over grilled bread, or doubles as a stunning dip for roasted vegetables. It comes together in minutes and keeps in the fridge for a couple of days, making it an easy go-to when you want something that tastes genuinely homemade and impressive.
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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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