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.
Craving carbs? Ditch the veggies and serve your whipped basil ricotta with warm rolls or bread, it's wonderful that way too.
https://theviewfromgreatisland.com/whipped-basil-ricotta-with-spring-crudite/ April 14, 2022