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Cook time
25 minutes
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Serves
4 to 6
Author Notes
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.
—Marissa Mullen
Test Kitchen Notes
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! —The Editors
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Ingredients
- Ricotta
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3/4 cup
whole milk ricotta
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1/4 cup
unsweetened Greek yogurt
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juice from 1/4 lemon
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small handful each chopped fresh dill and fresh parsley
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Salt and pepper to taste
- Pea pesto
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1/2 cup
frozen peas, defrosted
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1
small handful fresh spinach leaves
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1
small handful fresh basil leaves
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1/4 cup
raw walnuts
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1/4 cup
Parmigiano Reggiano, shredded or grated
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2
cloves garlic, roughly chopped
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3 tablespoons
extra-virgin olive oil (add more for a smoother consistency)
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salt and pepper to taste
Directions
- Ricotta
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Add all ricotta ingredients to a food processor and blend until smooth.
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Cover and set aside in a serving bowl.
- Pea pesto
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In the same food processor, add all pesto ingredients and blend until smooth.
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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.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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