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Spring Pea, Pesto & Ricotta Dip to Usher in the Season

  • Author: Marie Bostwick
  • Total Time: 15 minutes
  • Yield: 4 1x



1 cup thawed frozen peas

1 cup garden herbs, plus more for garnish (I used a mix of chives, mint, and parsley, but basil would be excellent too!)

1/4 cup chopped Parmesan

1 garlic clove

¼ cup olive oil, plus more for garnish drizzle

Kosher salt and freshly ground black pepper, to taste

1 pound low fat ricotta

Flaky sea salt like Maldon, for garnish

Toasted bread, for serving (I went above and beyond here and made the super easy and super delicious no-knead dutch oven bread from Girl Versus Dough and then sliced it and toasted it with olive oil). Pita chips or even crudité would be an excellent option as well.


In a food processor, blend together the peas, herbs, Parmesan cheese and garlic clove. Purée until almost smooth (a little texture is a good thing here!). With the processor on, slowly add the olive oil to emulsify and process until you have a chunky paste. Season with salt and pepper.

Add a pillow-like cloud of ricotta in the middle of a pretty serving bowl.  Add the pesto on top. To finish, gracefully swirl the pesto into the ricotta and garnish with herbs, pepper and flaky sea salt, then serve with toasted bread, pita or crudité.

  • Prep Time: 15