Yeast Free Garlic Parsley Fresh Pesto
Bright, herby, and deeply savory, this parsley pesto is a brilliant twist on the classic that skips the basil and leans hard into fresh flat-leaf parsley for a flavor that's grassy, bold, and a little peppery. Toasting the pine nuts first is a small step that pays off big — it draws out their natural richness and adds a subtle nuttiness that anchors the whole sauce. Fresh ricotta takes the place of the more traditional aged cheese, giving the pesto a creamy, lush body without any of the sharpness. For anyone navigating a yeast-free lifestyle, store-bought condiments and sauces can be a minefield of hidden fermented ingredients, but this one is made entirely from whole, straightforward components you can trust. The food processor does most of the work, and the result is a thick, spreadable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. Keep a jar pressed with plastic wrap in the fridge and you've got a versatile, flavor-packed sauce ready to go for the next couple of days.
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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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