Herby Whipped Ricotta With Pea & Walnut Pesto

5.0
1 Rating

Marissa Mullen

Test Kitchen-Approved
Herby Whipped Ricotta With Pea & Walnut Pesto

Photo by Marissa Mullen

Serves
4 to 6
Cook Time
25 Minutes

With this recipe I took my two favorite things, ricotta and pesto, to make a bright and zesty spring dip. The ricotta and Greek yogurt combination makes this dish light and refreshing, while the pea pesto adds in a touch of sweetness. Serve with crusty bread or crudites for the perfect appetizer to welcome the warmer months.


Ingredients

Ricotta

  • 3/4 cup whole milk ricotta
  • 1/4 cup unsweetened Greek yogurt
  • juice from 1/4 lemon
  • small handful each chopped fresh dill and fresh parsley
  • Salt and pepper to taste

Pea pesto

  • 1/2 cup frozen peas, defrosted
  • 1 small handful fresh spinach leaves
  • 1 small handful fresh basil leaves
  • 1/4 cup raw walnuts
  • 1/4 cup Parmigiano Reggiano, shredded or grated
  • 2 cloves garlic, roughly chopped
  • 3 tablespoon extra-virgin olive oil (add more for a smoother consistency)
  • salt and pepper to taste

Featured Video

Herby Whipped Ricotta With Pea & Walnut Pesto


Feel free to used blanched fresh peas in season—boil or steam for 2 to 3 minutes, cool in an ice bath, and blend away!


Directions

Ricotta

  • Step 1

    Add all ricotta ingredients to a food processor and blend until smooth.

  • Step 2

    Cover and set aside in a serving bowl.

Pea pesto

  • Step 1

    In the same food processor, add all pesto ingredients and blend until smooth.

  • Step 2

    Spoon the pesto spread on top of the ricotta. Garnish with additional olive oil, salt, pepper, and a squeeze of lemon. Serve alongside crusty bread and fresh vegetables.

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