There’s just something so irresistibly creamy and fresh about this Whipped Ricotta with Basil Oil Recipe. The silky ricotta whipped to perfection, brightened by fragrant basil oil and crunchy pine nuts, makes every bite a little celebration of simple, bold flavors.

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

I’ve made this whipped ricotta so many times, and each time it hits that sweet spot of creamy, herby, and lightly salty. Plus, it’s super quick to whip up and elegant enough to impress when guests are over.

Super Creamy Texture: Whipping the ricotta makes it unbelievably smooth and luscious, perfect for spreading or dipping.
Fresh Basil Oil: This oil isn't just a drizzle—it’s an herbaceous punch that brightens up every bite.
Easy and Quick: You only need about 10 minutes prep, making it a fantastic last-minute appetizer or snack.
Versatile Serving: Serve it with crusty bread, crackers, or veggies—everyone loves it, and you can customize it endlessly.

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

The magic of this Whipped Ricotta with Basil Oil Recipe is really in how these simple ingredients come together. Fresh ricotta offers that creamy base, while the basil oil brings bold flavor without overwhelming the cheese. Toasted pine nuts add a must-have crunch, and sun-dried tomatoes give a subtle tang.

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

Full Fat Sheep's Ricotta: The creaminess here is key—go for full fat for the richest taste, though low fat works if you want to lighten it up.
Extra Virgin Olive Oil: Adds a silky texture to the ricotta and is the base for the basil oil, bringing fruity, peppery notes.
Salt: Don't be shy—this is a savory dish, so salt enhances all the other flavors beautifully.
Sun-Dried Tomatoes: Finely chopped for little bursts of sweet, umami goodness throughout.
Pine Nuts: Lightly toasted for that perfect nutty crunch which contrasts the creamy ricotta.
Fresh Basil Leaves: The star of the basil oil, lending fresh herbaceousness that's unique and vibrant.

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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

This recipe is my go-to for weekend entertaining, but I love how flexible it is. You can keep it classic or add your own twist—once you get the base right, it's a playground for flavor.

Variation: Sometimes I swap pine nuts for toasted walnuts or almonds for a different kind of crunch, and it still works beautifully.
Spicy Kick: Adding a pinch of red pepper flakes into the whipped ricotta gives a subtle heat I totally adore on cooler days.
Seasonal Adjustments: In summer, I’ll add fresh cherry tomatoes or a sprinkle of zest from a lemon on top for brightness.
Dietary Modifications: For a lighter version, use part-skim ricotta and a bit less oil without losing creaminess.

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

Step 1: Whip the Ricotta to Silky Perfection

Start by scooping the ricotta into your blender or food processor. Add a tablespoon of extra virgin olive oil and a generous pinch of salt. Blend until it’s creamy and airy, almost like a soft mousse. The key here is not to over-blend—stop as soon as it feels smooth, or you might lose that light texture.

Step 2: Prepare the Basil Oil

While the ricotta is whipping, blend together the fresh basil leaves, olive oil, and a pinch of salt until smooth. You can leave it rustic with tiny flecks or strain it through a fine mesh sieve for a silky finish. I usually keep it rustic—it feels more homemade and lively.

Step 3: Toast the Pine Nuts & Prep the Sun-Dried Tomatoes

In a small pan over medium-low heat, toast the pine nuts until they’re golden and fragrant. Watch carefully—they burn in seconds! Then finely chop your sun-dried tomatoes, so they’re easy to sprinkle and mix.

Step 4: Assemble and Serve

Spoon the whipped ricotta into a pretty bowl. Using the back of your spoon, create a small well or swirl. Sprinkle toasted pine nuts and sun-dried tomatoes over the top, then finish with a drizzle of luscious basil oil. Serve immediately with crusty bread or your favorite crackers.

Top Tip

From my experience, the perfect whipped ricotta comes down to balancing the smoothness with just the right seasoning and a thoughtful garnish. Here are the nuggets I learned that really make this recipe shine every time.

Don’t Skip the Salt: You’ll want a good pinch in the ricotta while blending because ricotta can be mild, and salt brings all the flavors to life.
Toast Pine Nuts Slowly: Low and slow to toast keeps them from getting bitter or burnt—I'm always hovering by the stove for this part.
Blend Basil Oil Fresh: Basil oil tastes best made fresh; it packs an aromatic punch you won’t get from bottled oils.
Create Texture Contrast: The crunch from pine nuts and the chewiness of sun-dried tomatoes create a beautiful counterpoint to the softness of the ricotta.

How to Serve Whipped Ricotta with Basil Oil Recipe

Garnishes

I usually keep the garnishes simple — toasted pine nuts for crunch, sun-dried tomatoes for a burst of flavor, and that gorgeous green basil oil for color and freshness. Sometimes I’ll add a sprinkle of flaky sea salt or a few fresh basil leaves if I want it extra pretty.

Side Dishes

This whipped ricotta is a natural with crusty bread—like a rustic baguette or ciabatta. I also love pairing it with pita chips or roasted veggie crudités for dipping. For a heartier spread, add marinated olives or grilled asparagus alongside.

Creative Ways to Present

For special occasions, I like to serve this Whipped Ricotta with Basil Oil Recipe in individual small dishes or jars. Layer it with a bit of tomato confit or roasted red pepper for color contrast. Another fun idea is drizzling the basil oil artfully over several dollops of ricotta on a long platter, then scattering garnishes to make a rustic, shareable board.

Make Ahead and Storage

Storing Leftovers

I keep any leftover whipped ricotta in an airtight container in the fridge for up to 3 days. It might thicken a bit, so just give it a gentle stir and a splash of olive oil before serving again to bring back that creamy texture.

Freezing

Freezing isn’t my favorite for this recipe because ricotta’s texture can become grainy after thawing. But if you want to try it, freeze the whipped ricotta without the herbs or toppings, and thaw slowly in the fridge.

Reheating

This whipped ricotta is best served cold or at room temperature. If you want it warmer, just let it sit out for 15 minutes, then stir gently. Avoid microwaving as it can separate and lose its lovely texture.

Frequently Asked Questions:

Can I use regular cow’s milk ricotta for this recipe?

Absolutely! While sheep’s ricotta has a richer flavor, cow’s milk ricotta works well too, just make sure it’s fresh and full fat for the best creaminess.

How long does basil oil keep in the fridge?

Basil oil is best used within 3 to 5 days when stored in an airtight container in the refrigerator to preserve freshness and vibrant green color.

Can I make this recipe vegan?

You can substitute ricotta with a vegan cashew cheese or tofu-based ricotta, and for the basil oil, just use olive oil and fresh basil the same way. It won’t be exactly the same, but it’s delicious and satisfying.

What’s the best way to serve this whipped ricotta?

Serve it fresh at room temperature with plenty of crusty bread, crackers, or veggies for dipping. It’s a fantastic appetizer or snack that pairs well with light white wines or sparkling water.

Final Thoughts

This Whipped Ricotta with Basil Oil Recipe has become such a staple in my kitchen because it’s deceptively simple yet endlessly delicious. It’s the kind of recipe that feels fancy but is surprisingly easy to pull off even on busy days. I hope you enjoy making it as much as I do—it really brings that little touch of magic to any table.