Ricotta and Basil Olive-Oil Spread

Ricotta and Basil Olive-Oil Spread
Print Recipe
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
Ricotta and Basil Olive-Oil Spread
Print Recipe
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part-skim ricotta stands in, lending a creamy texture and richness.
Prep Time
5minutes
Prep Time
5minutes
Ingredients
  • 1 1/2 cup partly skimmed ricotta cheese
  • 1/2 cup Frescolio Mono-Varietal EVOO the more peppery and fruity, the better
  • 1 handful fresh basil washed and dried
  • 1 clove garlic mashed
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
Servings:
Units:
Ingredients
  • 1 1/2 cup partly skimmed ricotta cheese
  • 1/2 cup Frescolio Mono-Varietal EVOO the more peppery and fruity, the better
  • 1 handful fresh basil washed and dried
  • 1 clove garlic mashed
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
Servings:
Units:
Instructions
  1. Place the ingredients in the bowl of a food processor or blender and process until smooth. Adjust seasoning to taste and store tightly covered in the refrigerator for up to three days.
Recipe Notes

This spread is excellent on toast; however, it would be equally delicious as a mayonnaise replacement, a dip for crudités, or spread over fresh-grilled salmon.

 

This recipe uses one of Frescolio's Mono-Varietal EVOO. You could also use any of the following EVOOs for a different taste: