![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Ricotta-with-Pesto-Swirl.png\")
<\/p>\nRicotta with Pesto Swirl Dip<\/p>\n
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Creamy ricotta with a pinwheel pattern of fresh basil pesto invites you to dive in with vegetables or Seedy Crackers. Pesto freezes well. It\u00e2\u20ac\u2122s a good idea to make a big batch when basil is plentiful in summer and early fall.<\/p>\n
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2 big bunches fresh basil<\/p>\n
4 garlic cloves<\/p>\n
\u00c2\u00bc C. Pine Nuts<\/p>\n
1 oz. Parmigiano- Reggiano or Pecorino<\/p>\n
\u00c2\u00bd C. olive oil, plus more for serving<\/p>\n
1 lb\/450 g ricotta<\/p>\n
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Assemble, prepare, and measure ingredients. Pick basil leaves from stalks and discard stalks. Poach garlic by immersing whole unpeeled cloves in a small pot of cold water; bringing to a boil over medium-high heat, draining, and repeating once. Slip off skins. Heat pine nuts in a small Salt and pepper skillet over medium heat just until golden and aromatic. Grate cheese.\u00c2\u00a0 In a blender or food processor, combine three-quarters of the basil leaves with poached garlic cloves, pine nuts, and olive oil. Transfer to a bowl and stir in cheese. Season with salt and pepper. Smooth ricotta in an even layer over a serving plate. Swirl in pesto to make a pinwheel pattern. Scatter remaining basil leaves over top and drizzle with some olive oil. Season with more salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ricotta with Pesto Swirl Dip Creamy ricotta with a pinwheel pattern of fresh basil pesto invites you to dive in with vegetables or Seedy Crackers. Pesto freezes well. It\u00e2\u20ac\u2122s a good idea to make a big batch when basil is plentiful in summer and early fall. 2 big bunches fresh basil 4 garlic cloves \u00c2\u00bc C. Pine Nuts 1 oz. Parmigiano- Reggiano or Pecorino \u00c2\u00bd C. olive oil, plus more for serving 1 lb\/450 g ricotta Assemble, prepare,…<\/p>\n