There’s something incredibly satisfying about creamy, dreamy cheese paired with bright, herby flavors—and that’s exactly why my Creamy Ricotta with Basil Oil and Pine Nuts Recipe is such a winner. It’s simple to make but delivers a rich, fresh punch that’s just irresistible, whether you’re hosting friends or treating yourself to something special.

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 Creamy Ricotta with Basil Oil and Pine Nuts Recipe
Top Tip
How to Serve Creamy Ricotta with Basil Oil and Pine Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Ricotta with Basil Oil and Pine Nuts Recipe

Why You'll Love This Recipe

This recipe totally stole my heart the first time I tried whipping ricotta with a splash of olive oil and then topping it with basil oil and toasted pine nuts. The texture is silky, the flavors vibrant, and it’s incredibly versatile for any occasion. Plus, it's so quick, you'll want to make it again and again!

Effortless Elegance: You only need a few ingredients to create a sophisticated appetizer that feels gourmet.
Fresh, Vibrant Flavors: The basil oil brings a fresh herbal brightness that perfectly complements the creamy ricotta.
Crunch and Color: Toasted pine nuts and chopped sun-dried tomatoes add the ideal contrast in texture and taste.
Endless Serving Options: Whether it’s crusty bread, pita chips, or veggies, this dish pairs beautifully with lots of dippers.

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 combination here is magic. Creamy ricotta acts as a soft, mild canvas, while the basil oil infuses it with herbaceous zing. Toasted pine nuts add texture and nuttiness, and sun-dried tomatoes punch in a sweet, tangy depth. You don’t need anything fancy — just fresh, quality ingredients that speak for themselves.

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 Cheese: Opt for full-fat ricotta for the creamiest texture, but low-fat works too if you prefer a lighter bite.
Extra Virgin Olive Oil: High-quality oil makes a noticeable difference, especially in the basil oil.
Salt: Don’t be shy here—ricotta needs a good pinch to bring out its fullness.
Sun-Dried Tomatoes: Adds a burst of sweet-tart flavor; finely chopping helps distribute the flavor evenly.
Pine Nuts: Toasted lightly for crunch and a deep, nutty flavor.
Fresh Basil Leaves: The star of the basil oil, delivering bright herbal notes.

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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

I love tweaking this recipe depending on what I have at hand or the vibe I want—sometimes I add a squeeze of lemon to the ricotta for extra brightness or toss in some finely chopped fresh herbs. You should definitely experiment and find your personal twist!

Variation: One time, I swapped pine nuts for toasted walnuts for a bolder crunch, and it was amazing with the basil oil’s herbal freshness.
Dietary Twist: For a vegan version, try whipped tofu with basil oil and toasted nuts—it won’t be exactly the same but still super tasty.
Seasonal Change: In summer, adding chopped cherry tomatoes instead of sun-dried ones brightens the dish further.

Step-by-Step: How I Make Creamy Ricotta with Basil Oil and Pine Nuts Recipe

Step 1: Whip Your Ricotta for Silky Goodness

Start by placing the ricotta and a tablespoon of extra virgin olive oil into a blender or food processor. Add a good pinch of salt—don't hold back here, it really balances the flavor. Blend until the mixture is ultra-smooth and creamy, like a mousse. This step transforms ricotta from grainy to luxuriously silky, making every bite melt in your mouth.

Step 2: Prepare the Basil Oil

While the ricotta whips, blend fresh basil leaves with olive oil and a pinch of salt until smooth. I like to keep mine rustic without straining because all those flecks of green make it feel homemade. If you want it clearer, run it through a fine mesh sieve. Either way, the basil oil is what makes this dish sing.

Step 3: Toast the Pine Nuts

In a small pan over low-medium heat, gently toast the pine nuts. Keep an eye on them—they’re quick to go from golden to burnt. Once they smell nutty and turn a lovely light brown, remove them from the heat immediately. This step adds a gorgeous crunch and toasty flavor contrast to the creamy ricotta.

Step 4: Assemble and Serve

Spoon the whipped ricotta into a shallow serving bowl. Use the back of a spoon to create a little well or swirl on top. Scatter chopped sun-dried tomatoes and toasted pine nuts over it, then drizzle generously with your fresh basil oil. Serve right away with crusty bread or your favorite crackers. It’s a crowd-pleaser, I promise!

Top Tip

I’ve learned a few handy tricks whipping up this creamy ricotta over time that really make the difference between good and unforgettable. Let me share what’s worked best for me.

Don’t Skip the Olive Oil in the Whip: It’s the secret to that luscious texture and also adds a subtle richness.
Toast Nuts Gently: I once burned a batch of pine nuts, and the bitter flavor really ruined the dish—slow and steady wins here.
Season Boldly: Ricotta can be bland on its own, so don’t be shy with the salt, and taste as you go.
Make Basil Oil Fresh: Use fresh basil and make the oil the day you serve for the brightest flavor.

How to Serve Creamy Ricotta with Basil Oil and Pine Nuts Recipe

Garnishes

I usually stick with toasted pine nuts and chopped sun-dried tomatoes because their textures and flavors complement the ricotta perfectly. Sometimes I sprinkle a few flakes of sea salt on top just before serving to add a subtle crunch and highlight the flavors even more.

Side Dishes

This dish pairs beautifully with simple sides like crusty sourdough bread, warm pita chips, or even fresh veggie sticks for dipping if you want a lighter option. For a more substantial meal, I serve it alongside grilled seasonal vegetables or a fresh green salad with lemon vinaigrette.

Creative Ways to Present

For special occasions, I’ve served the whipped ricotta in individual glass jars with a drizzle of basil oil and a sprig of fresh basil on top—looks so elegant and fun! Or try layering it in a trifle dish with roasted tomatoes and a sprinkle of pine nuts for a beautiful appetizer centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover whipped ricotta keeps well in an airtight container in the fridge for up to 3 days. I recommend storing the basil oil separately to drizzle on fresh before serving so the vibrant flavor doesn’t fade.

Freezing

I don’t usually freeze this recipe because the texture can change, but if you must, freeze the ricotta before whipping and thaw overnight in the fridge. Rewhip gently with olive oil before serving, though expect a slight difference in creaminess.

Reheating

This dish is best served chilled or at room temperature. If you want to warm it, do so gently in a warm water bath or microwave in short bursts—avoid overheating to keep that creamy texture.

Frequently Asked Questions:

Can I use cow’s ricotta instead of sheep’s ricotta?

Absolutely! Cow’s ricotta works just fine; it’s just slightly less rich and creamy but still delicious in this recipe.

Is basil oil hard to make at home?

Not at all—it’s incredibly easy! Just blend fresh basil leaves with olive oil and a pinch of salt, and you’re set. You can make it rustic or strain it for a clearer oil.

Can I prepare this recipe in advance for a party?

Yes, you can prepare the whipped ricotta and basil oil up to a day ahead. Keep them refrigerated separately and assemble just before serving for the freshest experience.

What can I serve instead of bread or crackers for dipping?

Fresh vegetable sticks like cucumber, carrots, and celery work wonderfully if you want a lighter or gluten-free option. You can also try pita chips or toasted flatbreads for extra crunch.

Final Thoughts

Honestly, this Creamy Ricotta with Basil Oil and Pine Nuts Recipe is one of those simple dishes that feels so special—it’s creamy, fresh, crunchy, and utterly delicious all at once. I love how quick it comes together and how versatile it is to serve. Next time you're looking to impress with minimal effort, give this a whirl—you’ll thank me later!