One of those little kitchen wonders that’ll wow your guests is this creamy, dreamy Whipped Ricotta with Basil Oil Recipe. The soft ricotta whipped silky smooth, paired with vibrant basil oil and a sprinkle of toasted pine nuts – it’s simple magic on a plate.

A white plate with a creamy white spread as the base layer, swirled smoothly in a circular pattern. On top of the cream, there are three concentric garnish rings: the outer ring has toasted pine nuts scattered evenly, the middle ring has herb green oil drizzled in thin lines, and the inner ring is a mix of chopped red sun-dried tomatoes and a few pine nuts clustered in the middle. The plate is placed on a white marbled surface with three golden toasted bread slices positioned at the top left corner, and a light beige cloth partially seen at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Whipped Ricotta with Basil Oil Recipe
Top Tip
How to Serve Whipped Ricotta with Basil Oil Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Whipped Ricotta with Basil Oil Recipe

Why You'll Love This Recipe

This recipe has become my go-to for effortless entertaining or a cozy weekend snack. I adore how quick it comes together but tastes like you’ve spent hours fussing over it. And the basil oil? It adds that fresh, herbaceous punch that makes every bite sing.

Ultra Creamy Texture: Whipping the ricotta transforms it into a cloud-like spread that’s irresistible.
Fresh Basil Oil: This aromatic drizzle is the secret superstar, brightening the whole dish.
Simple, Quality Ingredients: With just a handful of staples, you get maximum flavor and minimal fuss.
Versatile Serving: Perfect with bread, crackers, or as a topping on grilled veggies or meats.

A close-up of a woman's hand holding a small toasted bread slice topped with a thick layer of white creamy spread mixed with some green sauce and pine nuts. In the background, a white plate with three visible layers: the bottom layer is smooth white cream, followed by swirls of bright green sauce, and topped with sprinkled crispy golden brown pine nuts, all placed on a white marbled surface. The textures contrast between the creamy spread, crunchy nuts, and crisp bread, creating an inviting look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role here. The ricotta makes it creamy and mild, while the basil oil wakes up your palate with freshness. Pine nuts give a toasty crunch, and the sun-dried tomatoes contribute a sweet, slightly tangy contrast.

Flat lay of fresh full fat sheep's ricotta cheese in a simple white ceramic bowl, a small white bowl of extra virgin olive oil, a few bright green fresh basil leaves neatly arranged beside a small white bowl of vibrant green basil oil, three deep red sun-dried tomatoes finely chopped on a clean white plate, a small white bowl filled with golden toasted pine nuts, and a pinch of coarse salt artfully scattered on the white marble surface, all elements arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sheep’s Ricotta: Opt for full-fat for richness; low-fat works but won’t be quite as creamy.
Extra Virgin Olive Oil: Adds depth and helps whip the ricotta into that perfect smoothness.
Salt: Don’t be shy—ricotta can handle a good pinch to bring out flavor.
Sun-Dried Tomatoes: Finely chopped, they add pops of tangy sweetness.
Pine Nuts: Toast until golden for nuttiness and crunch.
Basil Leaves: Fresh basil is crucial for that bright, herbaceous oil.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this whipped ricotta to suit the season or what’s in my pantry. Sometimes I swap pine nuts for toasted walnuts or almonds because, well, variety is the spice of life! You can also play with adding a touch of lemon zest or chili flakes for a little zing.

Variation: One time, I stirred in finely chopped roasted red peppers instead of sun-dried tomatoes, and it brought a smoky sweetness I loved.
Dietary tweaks: Use low-fat ricotta or even sheep’s milk versions for different flavor profiles and richness.
Make it vegan: Try a plant-based ricotta alternative and swap pine nuts for hemp seeds for texture.

Step-by-Step: How I Make Whipped Ricotta with Basil Oil Recipe

Step 1: Blend the Basil Oil

Start by tossing fresh basil leaves, extra virgin olive oil, and a pinch of salt into your blender or grab an immersion blender if that’s easier. Blend until silky smooth. You can strain it through a fine mesh sieve for a crystal-clear oil or keep it rustic and vibrant. Both ways work beautifully!

Step 2: Whip the Ricotta

Next, place your ricotta and a tablespoon of olive oil into the blender or food processor, season generously with salt, then whip it up until it’s gorgeously smooth and creamy. Give it a taste and adjust seasoning if needed—it should be savory and rich.

Step 3: Toast the Pine Nuts

Place pine nuts in a small pan over low-medium heat. Stir frequently to toast evenly and keep a close eye because they can go from golden to burnt in seconds. Once toasted, remove from heat immediately and let cool.

Step 4: Assemble and Serve

Spoon the whipped ricotta into a pretty serving bowl. Use the back of a spoon to create a well in the center. Sprinkle chopped sun-dried tomatoes and toasted pine nuts on top, then generously drizzle with basil oil. Serve with crusty bread, pita chips, or your favorite crackers and prepare to delight your taste buds.

Top Tip

Over the years, I’ve learned a few things that really make this Whipped Ricotta with Basil Oil Recipe stand out. These little tricks can help you get that perfect texture and flavor every time.

Don’t skimp on salt: Ricotta can seem bland initially, but a good pinch amps up the flavor, so season generously before whipping.
Use fresh basil: Old basil makes dull oil, so make sure your basil leaves look bright and fragrant.
Toast pine nuts slowly: Low and slow prevents burning and brings out a deeper, nuttier flavor.
Whip ricotta just right: Over blending can make it watery; stop as soon as it's smooth and creamy.

How to Serve Whipped Ricotta with Basil Oil Recipe

Garnishes

I love topping it with extra pine nuts for crunch, a few torn fresh basil leaves, and sometimes a little flaky sea salt to finish. If I’m feeling fancy, a quick drizzle of balsamic reduction adds a lovely sweet contrast.

Side Dishes

This whipped ricotta pairs perfectly with warm crusty bread or lightly salted pita chips. I also enjoy it alongside a fresh green salad or grilled vegetables for a light meal.

Creative Ways to Present

For a dinner party, I’ve served the ricotta spread on wooden boards alongside an array of colorful roasted veggies, cured meats, and olives. Drizzling the basil oil last-minute keeps it vibrant and photogenic!

Make Ahead and Storage

Storing Leftovers

Store leftover whipped ricotta in an airtight container in the fridge for up to 3 days. Keep the basil oil separate to drizzle just before serving again so it stays fresh and bright.

Freezing

I don’t recommend freezing whipped ricotta because it can change texture when thawed. Instead, freeze the fresh basil oil or keep extra ricotta on hand to whip fresh each time.

Reheating

This recipe is best served cold or at room temperature, so no reheating needed. Just let it sit out for 10-15 minutes if taken from the fridge to soften up and taste its best.

Frequently Asked Questions:

Can I use other cheeses instead of ricotta?

While you could experiment, ricotta’s creamy texture is key to this recipe. Substitutes like cream cheese or mascarpone will alter flavor and texture but may work in a pinch.

How do I store leftover basil oil?

Store basil oil in a sealed container in the fridge for up to a week. Bring it to room temperature before using, or stir well if it separates.

Can I make the basil oil ahead of time?

Absolutely! Basil oil can be made a day or two ahead of serving. Just keep it refrigerated and give it a quick stir or shake before drizzling.

What can I serve alongside whipped ricotta?

Whipped ricotta is fantastic with crusty bread, crackers, fresh veggies, or even as a creamy component in a mezze platter. It’s versatile and complements many dishes.

Final Thoughts

This Whipped Ricotta with Basil Oil Recipe is one of those simple pleasures that feels luxurious. I love pulling it out when I want something quick but impressive, and honestly, it never disappoints. Give it a try—you’ll wonder why you didn’t make whipped ricotta a regular part of your kitchen rotation sooner!