There's something wonderfully luxurious and fresh about creamy ricotta, especially when it's transformed into a fluffy delight and paired with vibrant basil oil. This Whipped Ricotta with Basil Oil Recipe brings that perfect balance of richness and herbaceous brightness — trust me, it’s worth every scoop!

A white plate with a creamy white spread as the base layer, swirled smoothly in a circular pattern. On top of the cream, there are three concentric garnish rings: the outer ring has toasted pine nuts scattered evenly, the middle ring has herb green oil drizzled in thin lines, and the inner ring is a mix of chopped red sun-dried tomatoes and a few pine nuts clustered in the middle. The plate is placed on a white marbled surface with three golden toasted bread slices positioned at the top left corner, and a light beige cloth partially seen at the bottom left corner. 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 remember the first time I whipped up this ricotta and drizzled it with fragrant basil oil — it instantly became a favorite for entertaining or a simple snack. It's creamy, fresh, and so easy to make, but it feels kind of fancy, perfect for impressing friends or just treating yourself.

Ultra Smooth Texture: Whipping the ricotta transforms it into a dreamy, creamy spread that's light and silky.
Fresh Basil Oil: Homemade basil oil adds vibrant color and a punch of herbaceous flavor that brightens the whole dish.
Easy But Elegant: Only a handful of ingredients, mostly pantry staples, elevate this from everyday to special with minimal effort.
Versatile Serving: Whether you're putting it on toast, crackers, or as a dip, this whipped ricotta fits all kinds of occasions.

A close-up of a woman's hand holding a small toasted bread slice topped with a thick layer of white creamy spread mixed with some green sauce and pine nuts. In the background, a white plate with three visible layers: the bottom layer is smooth white cream, followed by swirls of bright green sauce, and topped with sprinkled crispy golden brown pine nuts, all placed on a white marbled surface. The textures contrast between the creamy spread, crunchy nuts, and crisp bread, creating an inviting look. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on quality ricotta and fresh basil oil, with a few add-ins to boost texture and flavor. I always recommend using full-fat ricotta for that rich creaminess, but go low-fat if you prefer lighter. Homemade basil oil is a game changer — it’s so fresh and vibrant compared to store-bought.

Flat lay of fresh full fat sheep's ricotta cheese in a simple white ceramic bowl, a small white bowl of extra virgin olive oil, a few bright green fresh basil leaves neatly arranged beside a small white bowl of vibrant green basil oil, three deep red sun-dried tomatoes finely chopped on a clean white plate, a small white bowl filled with golden toasted pine nuts, and a pinch of coarse salt artfully scattered on the white marble surface, all elements arranged in perfect symmetry, placed 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: Creamy, slightly tangy, and richer than cow's milk ricotta, it whips beautifully.
Extra virgin olive oil: Adds silkiness to the ricotta and serves as the base for the basil oil.
Salt: Enhances all the flavors; don’t be shy with it!
Sun-dried tomatoes: Provide a sweet, chewy burst that's a lovely contrast to the creamy ricotta.
Pine nuts: Toasted to bring out their nuttiness and add crunch.
Fresh basil leaves: The star of the basil oil — fresh and fragrant.

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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

One of the reasons I keep coming back to this Whipped Ricotta with Basil Oil Recipe is how easy it is to play around with. I love tossing in roasted garlic for a mellow punch or swapping sun-dried tomatoes for roasted red peppers when I want a different twist.

Variation: Sometimes I add a squeeze of lemon zest for extra zing — it brings out a fresh brightness that pairs perfectly with the basil oil.
Dietary tweaks: You can make this dairy-free by using a vegan ricotta alternative, though whipping the texture may vary.
Seasonal: In summer, extra fresh basil makes the oil pop; in fall, I like to sprinkle in toasted walnuts instead of pine nuts.

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

Step 1: Whip The Ricotta Until Silky Smooth

I start by adding the ricotta, a generous pinch of salt, and a tablespoon of extra virgin olive oil into my food processor or blender. Blend it until it turns light and creamy, almost like a thick mousse. Don’t rush this step — the longer you blend, the silkier it gets. Taste it and adjust the salt; you’ll want it to have a savory kick since it’s not a sweet dish.

Step 2: Make the Basil Oil

I pop fresh basil leaves, olive oil, and a pinch of salt into a blender or use an immersion blender to puree it until smooth. If you want a cleaner oil, strain it through a fine mesh sieve — but sometimes I like to keep it rustic with tiny bits of basil for texture and visual appeal.

Step 3: Toast Pine Nuts & Prepare Toppings

While the ricotta is chilling in form, I lightly toast pine nuts on low to medium heat until golden and fragrant. Watch them carefully – they burn fast if you’re not paying attention! Then, I finely chop the sun-dried tomatoes — these add a perfect sweet chewiness that complements the creamy ricotta beautifully.

Step 4: Assemble and Serve

Spoon the whipped ricotta into a pretty bowl. I like to use the back of a spoon to create a little well or swirl design on top. Then, sprinkle chopped sun-dried tomatoes and pine nuts over the top, finishing off with a generous drizzle of the vibrant basil oil. Serve immediately with crusty bread, pita chips, or your favorite crackers. Pure joy in every bite!

Top Tip

Through experimenting with this Whipped Ricotta with Basil Oil Recipe, I’ve learned a few things that really make a difference in the texture and flavor. These tiny tweaks elevate it from good to unforgettable.

Use full-fat ricotta: It whips up creamier and gives you that silky texture everyone loves.
Don’t skimp on the salt: Salting generously brightens the ricotta and balances the basil oil perfectly.
Toast pine nuts gently: Keep the heat low, and stir often to avoid bitterness from over-toasting.
Blend well for airy texture: The longer and more evenly you whip the ricotta, the lighter it feels on the palate.

How to Serve Whipped Ricotta with Basil Oil Recipe

Garnishes

I usually keep garnishes simple but flavorful — chopped sun-dried tomatoes and toasted pine nuts add contrast and texture. When I want to dress it up, I’ll throw on some citrus zest or a few flakes of Maldon salt for extra sparkle and crunch.

Side Dishes

This whipped ricotta pairs beautifully with fresh crusty bread or pita chips for dipping. I also love serving it alongside a bright, crisp salad or grilled veggies to balance the richness.

Creative Ways to Present

For special occasions, I’ve laid this whipped ricotta on individual crostini topped with heirloom cherry tomatoes and a drizzle of basil oil for mini appetizers. It’s also stunning served in small bowls surrounded by colorful crudités for a casual but elegant spread.

Make Ahead and Storage

Storing Leftovers

Leftover whipped ricotta stores well in an airtight container in the fridge for up to 3 days. The texture might firm up slightly, so give it a gentle stir before serving again.

Freezing

I haven't had great luck freezing whipped ricotta because it changes texture after thawing. I’d recommend making it fresh to enjoy the best creaminess and flavor.

Reheating

This dish is best served cold or at room temperature, so reheating isn’t necessary. Just let it sit out for 15-20 minutes if it’s been refrigerated before serving again.

Frequently Asked Questions:

Can I use cow's milk ricotta instead of sheep's ricotta?

Absolutely! Cow’s milk ricotta will work fine and is more readily available — just make sure it’s good quality and full fat for the best creamy texture when whipped.

What is the best way to make basil oil clear?

To achieve a clearer basil oil, blend the basil and olive oil until smooth, then strain the mixture through a fine mesh sieve or cheesecloth. This removes the tiny bits of basil for a bright green, smooth oil.

Can I prepare the whipped ricotta in advance?

Yes, you can prepare the whipped ricotta up to one day in advance and keep it chilled. Add the basil oil and toppings right before serving to keep everything fresh and vibrant.

What should I serve with whipped ricotta?

It’s lovely served with crusty bread, pita chips, or crackers. It also pairs well alongside salads or grilled vegetables for a fresh, light meal or appetizer.

Final Thoughts

This Whipped Ricotta with Basil Oil Recipe has become such a comforting yet impressive dish in my kitchen. It’s simple enough for weeknights but elegant enough to wow guests when you want something special. I hope you enjoy making it as much as I do — don’t forget, the key is in the quality ingredients and that little touch of love when whipping it up!