Name: Whipped Ricotta with Basil Oil Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1.1 lb full fat sheep's ricotta cheese; 1 tablespoon extra virgin olive oil; Good pinch of salt; 2-3 sun-dried tomatoes, finely chopped; 3 tablespoons pine nuts; 2 tablespoons basil oil; ½ cup fresh basil leaves; ¼ cup extra virgin olive oil; Pinch of salt

There’s something irresistibly smooth and fresh about creamy cheese that just makes any snack or appetizer feel special. This Whipped Ricotta with Basil Oil Recipe delivers that luscious creaminess with a punch of vibrant basil oil and crunchy pine nuts—it’s the perfect blend for easy entertaining or a simple treat at home.

A wide, shallow white bowl filled with a thick layer of smooth, creamy white yogurt spread in a circular pattern. Swirls of bright green herb oil are drizzled on top, following the yogurt’s shape, creating contrasting streaks of green and white. Scattered in a spiral near the center are golden toasted pine nuts and small pieces of red sun-dried tomatoes, adding texture and color contrast. Around the bowl on the white marbled surface lie several thin slices of toasted bread with a golden brown crust. 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

Let me tell you, this whipped ricotta isn’t just about cheese—it’s about transforming simple ingredients into something silky, bright, and utterly addictive. Every time I make this, it disappears in minutes at my gatherings, and I’m sure you’ll see why too.

Incredibly Creamy Texture: Whipping the ricotta creates a dreamy, smooth base that’s just begging to be scooped.
Fresh Herb Flavor: The homemade basil oil is bursting with bright, fresh notes that elevate the cheese beautifully.
Easy Yet Elegant: Just a few minutes and a handful of ingredients make this recipe both accessible and impressive.
Versatile Serving Options: From crusty bread to crisp crackers, it pairs with whatever you have on hand for an effortless appetizer.

A woman's hand holding a toasted bread slice topped with a thick layer of white creamy spread, drizzled with bright green herb oil and a single golden pine nut; in the blurred background, a white plate with concentric circles of the same creamy white spread and green oil, sprinkled with small golden pine nuts, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part perfectly to create a balance of creamy, nutty, bright, and savory flavors. Choosing high-quality ricotta and fresh basil will make a noticeable difference when you try this whipped ricotta with basil oil recipe.

Flat lay of whole fresh ball of sheep’s ricotta cheese, small white ceramic bowl with extra virgin olive oil, pinch of coarse sea salt scattered neatly, a few finely chopped sun-dried tomatoes arranged on a small white plate, handful of golden toasted pine nuts in a white ceramic bowl, fresh vibrant basil leaves spread artistically, small white bowl filled with bright green basil oil, all ingredients placed with perfect symmetry 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: The star of the show—full-fat ricotta whips up beautifully for that creamy consistency I adore. If you want a lighter touch, low-fat works too, though it’s less rich.
Extra Virgin Olive Oil: Adds silkiness to the ricotta and is key for the basil oil’s flavor depth—invest in a good-quality bottle if you can.
Salt: Don’t underestimate the pinch of salt—it lifts all the flavors and balances the mild ricotta perfectly.
Sun-Dried Tomatoes: Chop finely and add a sweet, tangy chewiness that contrasts with the smooth cheese.
Pine Nuts: Lightly toasted, they contribute a wonderful crunch and nutty aroma that’s so satisfying.
Fresh Basil: Essential for that vibrant, herby basil oil that gives this recipe its fresh zing.

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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

Since whipped ricotta is such a versatile base, I love encouraging you to make it your own. Play around with add-ins or adjust the toppings to match what you’re craving or what’s in season.

Variation: I sometimes swap sun-dried tomatoes for olives or add a drizzle of honey on top for a sweet-savory twist; the contrast is surprising and delightful.
Dietary tweak: For a dairy-free alternative, try whipped silken tofu blended with basil oil, though it won’t be quite the same luscious texture.
Seasonal touch: In warmer months, fresh cherry tomatoes and a sprinkle of lemon zest brighten things up beautifully.

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

Step 1: Blend Your Basil Oil

First, toss the fresh basil leaves, olive oil, and a pinch of salt into a blender or use your immersion blender for convenience. I like to blend until smooth but occasionally leave it a bit rustic with tiny basil flecks—it adds charm. If you want a clearer oil, push it through a fine mesh sieve, but honestly, I often skip this step for extra flavor and texture.

Step 2: Whip the Ricotta to Velvety Perfection

Add the ricotta, a tablespoon of olive oil, and a generous pinch of salt to your food processor or blender. Blend until it’s buttery smooth—you might be tempted to stop early, but blending well really changes the texture, making it luxuriously creamy. Taste and adjust salt; I always add a little more because it’s a savory dish that shines with proper seasoning.

Step 3: Toast the Pine Nuts Just Right

On low to medium heat, toast pine nuts in a dry pan until golden and fragrant, but keep an eye on them! They can burn easily, and burnt pine nuts will add bitterness. Once toasted, remove immediately to a plate to cool down.

Step 4: Assemble and Serve

Spoon the whipped ricotta into your serving bowl. Using the back of a spoon, swirl to create a pretty little well in the center for the basil oil. Scatter toasted pine nuts and finely chopped sun-dried tomatoes over the top. Drizzle the basil oil generously—it’s the star flavor boost! Serve with crusty bread, pita chips, or crackers, and watch how quickly this gets devoured.

Top Tip

I’ve made this recipe dozens of times, and a few simple tips really make it shine—these little insights from my kitchen will make your version stand out every time.

Use Fresh Basil: The basil oil flavor depends on freshness; older basil can taste dull or bitter, so pick vibrant leaves or even grow your own!
Don’t Skimp on Salt: Ricotta is mild, so it needs seasoning. Taste as you go—without enough salt, it’ll feel flat.
Toast Nuts Gently: Pine nuts toast in seconds and go from golden to burnt quickly. Low heat and patience are your best friends here.
Serve Promptly: Whipped ricotta is best fresh. If you must prepare ahead, keep it covered and at room temperature shortly before serving to restore its creamy texture.

How to Serve Whipped Ricotta with Basil Oil Recipe

Garnishes

I love topping the whipped ricotta with toasted pine nuts and sun-dried tomatoes because of the color and texture contrast. Sometimes I add a few fresh basil leaves or a sprinkle of cracked black pepper for a little extra punch and freshness.

Side Dishes

This whipped ricotta pairs perfectly with crusty country bread or pita chips for scooping. At parties, I like to set out crisp crackers and some marinated olives on the side—it turns into a complete Mediterranean-inspired spread in no time.

Creative Ways to Present

For a fancy touch, I’ve served this ricotta in small individual bowls topped with microgreens and a tiny drizzle of aged balsamic reduction. It’s elegant but super easy—perfect if you want to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Store any leftover whipped ricotta in an airtight container in the fridge for up to 3 days. The texture may firm up a bit, so bring it to room temperature and stir gently before serving again to get back that silky smoothness.

Freezing

I usually don’t freeze whipped ricotta with basil oil because the texture can change after thawing, becoming a bit grainy. If you must freeze, do so without the basil oil and add that fresh before serving.

Reheating

Ricotta is best served cold or at room temperature—if leftovers feel too firm, just let them sit out for 15 minutes or gently warm in a double boiler for a few moments. Avoid microwave reheating as it can separate the cheese.

Frequently Asked Questions:

Can I use store-bought basil oil for this recipe?

Absolutely! While homemade basil oil brings the freshest flavor, good-quality store-bought basil oil works perfectly and can save time.

What if I cannot find sheep’s ricotta?

Cow's milk ricotta is a fine substitute. It’s milder and slightly less creamy, but will still whip nicely and taste delicious.

Can I prepare this recipe in advance?

You can prepare the whipped ricotta up to a day ahead and keep it refrigerated, but add the basil oil and garnishes just before serving for the freshest taste and presentation.

What do I serve with whipped ricotta?

Crusty bread, pita chips, crackers, or fresh vegetables like cucumber slices make excellent accompaniments. It also pairs well with olives and charcuterie for a more substantial platter.

Final Thoughts

This Whipped Ricotta with Basil Oil Recipe is close to my heart because it’s proof that effortless food can still be unforgettable. Sharing this at my table has sparked so many joyful moments, and I hope it brings that same ease and delight to yours. Give it a whirl—you’ll love that creamy texture and the bright basil oil punch that keeps everyone coming back for more.