Ingredients:

  • 15 oz (425g) Whole milk ricotta cheese
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (2g) Lemon zest
  • ½ tsp (3g) Fine sea salt
  • 3 tbsp (60ml) Honey
  • 2 tbsp (15g) Toasted pistachios, crushed
  • 1 tsp (1g) Flaky sea salt
  • Fresh thyme or mint leaves

Instructions:

  1. Place the room-temperature ricotta, olive oil, lemon juice, lemon zest, and salt into the food processor.
  2. Pulse 5-7 times to break up the curds, then blend on high for approximately 60 to 90 seconds until the mixture looks glossy and holds a soft peak.
  3. Using a rubber spatula, scoop the ricotta into a shallow bowl, using the back of a spoon to create swirls and wells.
  4. Drizzle the honey slowly over the peaks of the ricotta.
  5. Immediately sprinkle the crushed pistachios and flaky sea salt over the top, and finish with a scatter of fresh herbs.