Ricotta Dip with Pesto & Pistachios

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ricotta Dip with Pesto & Pistachios


  • Author: Recipe, photo, and video by Judy Doherty
  • Yield: 4 Servings 1x

Description

Liven up your late-summer table with the rich green of basil pesto, muted tones of chopped pistachios, and golden-green hue of extra-virgin olive oil. My inspiration was a bottle of Frescobaldi Laudemio extra-virgin olive oil.


Ingredients

Units Scale
  • 1 cup fresh ricotta cheese
  • Generous drizzle extra-virgin olive oil
  • 2 tablespoons Simple Basil Pesto (See recipe below. Reserve the extra for pasta.)
  • 1 tablespoon chopped pistachios
  • Crackers, bread sticks, or veggie sticks for dipping

For the Simple Basil Pesto

  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup extra-virgin olive oil

Instructions

Make the Simple Ricotta Pesto by mixing the finely chopped basil with the olive oil.

To assemble the ricotta dip, mound the ricotta cheese on a serving plate. Make a swirl indentation in the ricotta with the back of a spoon. Drizzle the olive oil into the swirl indentation. Top with a little of the Simple Basil Pesto and chopped pistachios.

Serve as a dip with crackers, bread sticks, or veggie sticks.

Notes

  • Category: Appetizer or Side Dish

Keywords: Dip, Ricotta, Olive Oil, Pesto