Ricotta Peas Pesto Appetizer

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Ricotta Peas Pesto Appetizer is easy to put together and such a pretty presentation. I was inspired to make this when served a very similar starter while vacationing in Florida. All six of us loved it. Ricotta blanketed with pea pesto made with fresh mint (or tarragon), lemon zest, and olive oil makes the best appetizer.

Ricotta Peas Appetizer

We love to invite people over for dinner, but if I think it’s going to be too much of an ordeal, I’ll hesitate. This summer we’ve had company for several dinners and this starter is one of the ways I keep it simple, while throwing a few steaks on the grill.

Charcuterie plates can be a little heavy or too expensive to put together. I usually get one or two nice cheeses (sometimes from the small discard pile at Whole Foods), spice up my own olives with orange peel, olive oil and chili flakes, and whip up this ricotta appetizer. I did

All you need is a small food processor, or a pestle and mortar and you can make ricotta peas pesto appetizer in five minutes.

Ricotta Peas Appetizer Ingredients

Ricotta Peas Pesto Appetizer Ingredients

  • Ricotta Cheese
  • Frozen Peas
  • Extra Virgin Olive Oil
  • Fresh Mint or Tarragon
  • Lemon Juice
  • Lemon Zest
  • Salt, Pepper

How to Make Ricotta Pea Pesto Appetizer

The ricotta is the base and you don’t need to add anything more than salt and pepper to it. I defrost frozen peas, as they taste better than canned and are a bright color, then mix with just enough olive oil to make them spreadable. I add a squeeze of lemon, lemon zest, salt and pepper and fresh mint or tarragon. Spread over the ricotta, refrigerate for about 30 minutes if you have time and serve with toast points, crusty bread or crackers.

Are Peas Low Carb?

Yes, they are 8 net carbs per 1/2 cup, making appetizer low-carb friendly, as the whole recipe calls for 1/2 cup.

Ricotta Peas Pesto Appetizer
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Ricotta Peas Pesto Appetizer

Ricotta cheese blanketed with a pea pesto made with mint, lemon.
Course: Appetizer
Cuisine: American
Keyword: appetizer, mint, peas, ricotta cheese
Servings: 12 servings


  • Food processor or super blender


Pea Pesto Over Ricotta

  • 1/2 cup frozen peas defrosted
  • 4 tablespoons extra virgin olive oil
  • 1/2 lemon zest and juice
  • 1/4 teaspoon salt
  • dash black pepper
  • 1 cup ricotta cheese
  • 1 tablespoon fresh mint see notes


  • Peas Pesto
  • Chop your herbs to be added at the end. Set aside.
  • Put peas, olive oil, lemon juice and lemon in food processor blender, and blend until mixture forms a mash (not a puree).
  • Add in herbs, salt and pepper.
  • Serve over ricotta cheese.


You can use tarragon instead of mint, but use sparingly. You could also use parsley, basil or lemon thyme. Taste as you add.

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