There’s something irresistibly fresh and creamy about this Whipped Ricotta with Basil Oil Recipe that instantly lifts any snack or appetizer. The smooth ricotta paired with aromatic basil oil and crunchy pine nuts makes each bite a dreamy celebration of flavor and texture. It’s simple, elegant, and truly worth making whenever you want to impress without fuss.

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 Whipped Ricotta with Basil Oil Recipe is one of those game-changers in the kitchen. I keep coming back to it because it feels fancy but is so quick and forgiving, making it a perfect go-to for spontaneous gatherings or just when you want to treat yourself.

Super Simple but Stunning: Just a few ingredients come together to create a show-stopping dish with minimal effort.
Textural Delight: The creamy whipped ricotta contrasts beautifully with crunchy toasted pine nuts and chewy sun-dried tomatoes.
Customizable Flavor: You can easily tweak the basil oil or add your favorite toppings to match your mood or pantry.
Versatile Serving Options: Works equally well as an appetizer, a dip, or a side spread to elevate any meal.

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

Every ingredient in this recipe has a purpose that shines once put together. From the richness of the ricotta to the fresh punch of the basil oil, each element complements the others, creating that perfect balance between freshness, creaminess, and crunch.

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 Cheese: Using full-fat sheep’s ricotta gives you a luscious creaminess and sweetness not always found in cow’s ricotta—feel free to use low-fat if you prefer, but full-fat is my fave.
Extra Virgin Olive Oil: This adds a silky richness to the ricotta when whipped and also forms the base of the basil oil for that fruity, peppery flavor.
Salt: Essential for bringing out the subtle flavors of the ricotta and basil oil—it’s easy to undersalt, so don’t be shy.
Sun-Dried Tomatoes: They add a slightly sweet, intensely savory chew that contrasts beautifully with the smooth ricotta.
Pine Nuts: Toasting them releases their buttery aroma and gives the dish a delightful crunch.
Fresh Basil Leaves: The star of the basil oil, they impart a vibrant, herbaceous flavor that’s fresh and fragrant.

📝

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 love switching up the toppings and even the herbs in the oil—basil is classic and unbeatable here, but sometimes I throw in a bit of mint or parsley to keep things interesting. Don’t hesitate to make this recipe your own!

Variation: One time, I added a handful of finely chopped roasted red peppers instead of sun-dried tomatoes, and it added a smoky sweetness that was incredible. Try what you love!
Dietary Adaptations: If you’re dairy-free, whipped silken tofu or blended cashew cream could be an adventurous substitute, just adjust the seasoning and texture.
Seasonal Twist: Swap out basil for fresh oregano or thyme in cooler months for a different but still delicious herb oil.

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

Step 1: Blend the Basil Oil

Start by making the basil oil. Toss the fresh basil leaves, extra virgin olive oil, and a pinch of salt into a blender or grab your immersion blender. Blend until completely smooth—this takes just under a minute. For a clearer, silkier oil, I sometimes strain it through a fine mesh sieve, but don’t worry if you want to keep it rustic; the flecks of basil add to the charm.

Step 2: Whip the Ricotta

Next, add the ricotta, olive oil, and a generous pinch of salt to your blender or food processor. I like to really go easy on the salt at first and then add more after tasting. Blend everything until the texture is light, incredibly smooth, and fluffy. This part is magical—it transforms the ricotta from dense to dreamy.

Step 3: Toast the Pine Nuts

Place a small saucepan over low to medium heat and carefully toast the pine nuts, stirring often. This step only takes a couple of minutes—remove them as soon as they’re golden and fragrant to avoid any bitterness from burning.

Step 4: Assemble and Serve

Spoon the whipped ricotta into a pretty serving bowl. Using the back of a spoon, create a shallow well or swirling pattern on the surface—that’s where the magic of the presentation begins. Scatter the chopped sun-dried tomatoes and toasted pine nuts on top, then drizzle two generous tablespoons of that emerald green basil oil all over. Serve with crusty bread, pita chips, or your favorite crackers and watch everyone dive in.

Top Tip

From my experience making this Whipped Ricotta with Basil Oil Recipe, the seasoning and texture make all the difference. Here are a few tricks I picked up that really take this dish over the top.

Don’t Skimp on Salt: Ricotta can be a bit bland without enough salt—season gradually and taste as you go.
Toast Pine Nuts Gently: They burn quickly, so low heat and constant attention ensure a sweet, toasted flavor.
Whip to Lightness: Longer blending yields a fluffier texture that feels lighter on the palate.
Fresh Basil Matters: The quality and freshness of your basil will directly impact your basil oil—always use vibrant leaves.

How to Serve Whipped Ricotta with Basil Oil Recipe

Garnishes

For garnishes, I usually stick with the toasted pine nuts and sun-dried tomatoes since they give great texture and a hit of savory sweetness. Sometimes I add a sprinkle of flaky sea salt or a few torn basil leaves for an extra fresh pop right before serving.

Side Dishes

This whipped ricotta pairs wonderfully with crusty Italian bread or crunchy pita chips. I also enjoy it alongside fresh baby greens or roasted vegetables for an easy, elegant lunch or appetizer spread.

Creative Ways to Present

For special occasions, I’ve tried serving the whipped ricotta in individual small ramekins topped with a drizzle of balsamic glaze and microgreens—so simple, yet it feels like a fancy restaurant dish. You can also layer it with roasted red peppers or heirloom tomatoes in a clear glass for a colorful dip display.

Make Ahead and Storage

Storing Leftovers

I keep any leftover whipped ricotta tightly sealed in an airtight container in the fridge. It stays fresh for about 3 days—just give it a good stir before serving again, as the oil might separate slightly.

Freezing

Freezing isn’t my favorite for this recipe because the texture changes a bit upon thawing, but if you need to, freeze it in a freezer-safe container for up to 1 month. Thaw it overnight in the fridge and whip again before serving to restore some creaminess.

Reheating

This recipe is best served cold or at room temperature, so I don’t recommend reheating. If you want it warmer, set it out ahead of time to come to room temp—that way it stays creamy and fresh tasting.

Frequently Asked Questions:

Can I use cow’s milk ricotta instead of sheep’s milk?

Yes, cow’s milk ricotta works perfectly fine for this recipe. The texture will still be creamy, though sheep’s ricotta tends to be richer and has a slightly tangier flavor that adds depth.

What’s the best way to store leftover basil oil?

Store basil oil in a small airtight container in the fridge for up to a week. Because it contains olive oil, it might thicken slightly when chilled, so let it come to room temperature before using again or give it a quick stir.

Can I make the whipped ricotta ahead of time?

Absolutely! You can whip the ricotta a few hours ahead and refrigerate it. Just give it a quick stir and season again if needed before serving.

How do I make a clearer basil oil?

To make a clearer basil oil, blend the basil and oil until smooth, then strain the mixture through a fine mesh sieve or cheesecloth. This removes the tiny bits of basil, leaving a clear, aromatic oil perfect for drizzling.

Final Thoughts

This Whipped Ricotta with Basil Oil Recipe is one of those effortless triumphs I always feel good about serving. It feels luxurious without complicated steps, and always leaves guests asking for the recipe. If you enjoy fresh, simple bites that come together quickly but taste like you’ve worked all afternoon, I promise you’ll love making and sharing this dish.