Description
This Whipped Ricotta with Sweet Lemon-Basil Pesto & Spiced Pita Chips is a super easy and simple appetizer or snack that tastes like the end of summer! Use up all that fresh basil by making this twist on a classic pesto and then serving it over the dreamiest, creamiest whipped ricotta! Served simply with homemade pita chips, this one is a winner.
Ingredients
Scale
For the Pesto:
- ½ cup fresh basil
- Juice and zest of 1 lemon
- 2 teaspoons honey
- 1 garlic clove, minced
- 3 tablespoons toasted pine nuts
- ⅓ cup extra-virgin olive oil
- ⅓ cup grated parmesan cheese
For the Ricotta:
- 1 (15-oz) container whole milk ricotta
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Pita Chips:
- 3 whole-wheat pita breads, cut into triangles (I usually do 6-8 per pita, depending on the size)
- 2 tablespoons olive oil
- 1 teaspoon dried minced garlic
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian herbs
- 1 teaspoon kosher salt
Instructions
For the Pesto:
- Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings.
- Just as a note, the pesto should be sweeter and a touch more lemony than traditional pesto.
For the Ricotta:
- Place the ricotta in a food processor and process until very smooth and fluffy, about 2 minutes. Add the olive oil and whip again for a minute or so. Season with salt and pepper, to taste.
- Keep at room temperature until ready to serve (unless you’re making it in advance – keep it in the fridge and let it come to room temperature again before serving).
For the Pita Chips:
- Preheat the oven to 400°F and spread the pita triangles out in an even layer on a baking sheet.
- Drizzle with the olive oil and then season with the dried garlic, garlic powder, onions powder, herbs, and salt. Toss them around with your hands so that all the pitas are evenly coated in the oil and seasonings.
- Spread them out in an even layer again and bake for 10 minutes. Flip them over and bake for another 10 minutes.
- Serve them warm, if possible.
To Serve:
- Dollop the ricotta on a large plate or in the bottom of a bowl.
- Drizzle with as much of the pesto as you like, swirling it in some.
- Serve with the warm pita chips on the side.
Notes
- You can use part-skim ricotta for this if you prefer. The whole milk ricotta will lend itself to a richer and creamier result, but both work and both are delicious!
- The pita chips can be stored in an airtight container at room temperature for a few days before going stale. I recommend reheating them for a few minutes in a hot oven before serving. It brings them back to life!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: appetizers