Basil and Ricotta Spread

Last week I made a pizza with ricotta, zucchini, yellow onions, and basil. Absolutely delish, except I found myself with a ton of leftover basil and ricotta and only so many recipes on hand to use it up. So, after a little googling "basil and ricotta", I decided to make a spread. This Basil and Ricotta Spread recipe is incredibly easy and took just a few minutes to gather and measure the ingredients. The hardest part was probably putting my food processor together (I bought it a few months ago thinking I would use it all the time... maybe now that I've assembled it, I will.)


Paired with some cherry tomatoes (I really should have made a bruschetta, but I was hungry!) and a crusty baguette, this spread made for a light and yummy dinner.

Basil and Ricotta Spread

1 cup basil leaves
1.5 cups whole milk ricotta
1/3 cup shaved parmesan
1/4 cup extra virgin olive oil (use more or less here to get the desired consistency, I may have used a bit too much and my spread turned out a bit yellow tinted!)
1 teaspoon lemon juice
1 teaspoon minced garlic

Mix all ingredients in food processor until smooth. Season with salt if necessary. Enjoy!

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