Whipped Basil Ricotta with Crisp Spring Veggies
Whipped Basil Ricotta with Spring Crudité ~ a healthy ode to spring produce, this raw vegetable appetizer with a fluffy herb ricotta dip is the perfect way to welcome the new season.
Servings: 10 servings
Equipment
- food processor or immersion blender
Ingredients
whipped basil ricotta
- 4 ounces fresh basil
- 1 clove garlic
- 3 Tbsp pine nuts
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- kosher or sea salt
- fresh cracked black pepper optional
- 8 ounces whole milk ricotta cheese
crudité
- baby carrots
- small cucumber sticks
- radishes
- golden beets peeled and sliced very thin
- jicama peeled and cut in matchsticks
- small green onions
- red pepper strips
- purple cauliflower florets
- French green beans
- cherry tomatoes
- yellow bell pepper strips
- watermelon radish sliced very thin
Instructions
- Rinse and remove the thick stems from the basil, smaller stems are fine. Load it into a food processor. Add the garlic, pine nuts, and the juice of 1/2 the lemon. Process, scraping down the sides, until the basil is well broken down and becomes a rough paste.
- Add the olive oil and process further until the sauce is smooth. Scrape down the sides of the machine to get everything incorporated. Taste the pesto to adjust the lemon and add salt to taste. I added the juice from the other half of the lemon.
- Add the ricotta to the bowl of the food processor and process until everything is well combined and smooth.
- Taste one last time to adjust the salt, and then chill until needed. Add fresh cracked black pepper if you like.
- Serve the basil ricotta in the center of a plate of fresh vegetable crudité.
Notes
- Craving carbs? Ditch the veggies and serve your whipped basil ricotta with warm rolls or bread, it's wonderful that way too.