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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

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