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!

Share:

Leave a Reply