Ricotta Dip with Pesto & Pistachios
Photo by Judy Doherty
Ricotta Dip with Pesto & Pistachios
- Yield: about 2 cups 1x
Description
The rich green of basil pesto, muted tones of chopped pistachios, and golden-green hue of extra virgin olive oil make this recipe a beautiful study in viridescence. We drizzled it with the McEvoy Ranch Organic Extra Virgin Olive Oil and also recommend it with an olio nuovo.
Ingredients
Units
Scale
For the Simple Basil Pesto
- 1/4 cup fresh basil leaves, finely chopped
- 1/4 cup extra virgin olive oil
For the dip
- 1 cup fresh ricotta cheese
- Generous drizzle extra virgin olive oil
- 2 tablespoons Simple Basil Pesto
- 1 tablespoon chopped pistachios
- Crackers, bread sticks, or veggie sticks for dipping
Instructions
Make the Simple Basil Pesto by mixing the finely chopped basil with the olive oil.
To assemble the 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.
- Category: Appetizers and Side dishes
