Go Back
–+ servings
Ricotta Peas Pesto Appetizer
Print Recipe
No ratings yet

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

Equipment

  • Food processor or super blender

Ingredients

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

Instructions

  • 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.

Notes

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