Herby Whipped Ricotta With Pea & Walnut Pesto
Marissa Mullen
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.