Whipped Basil Ricotta Recipes

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WHIPPED BASIL RICOTTA WITH CRISP SPRING VEGGIES



Whipped Basil Ricotta with Crisp Spring Veggies image

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.

Provided by Sue Moran

Categories     Appetizer

Time 20m

Number Of Ingredients 20

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
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)

Steps:

  • 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.

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