The kind of easy summer recipe that looks impressive but comes together fast.
Creamy ricotta. Jammy cherry tomatoes. Crunchy pistachio pesto. This vibrant lemony dish checks every box for the kind of effortless summer dish people can’t stop sharing online right now. Equal parts comforting and fresh, the recipe feels straight out of an Italian café — without requiring a reservation.
Lemon Ricotta with Sizzling Cherry Tomatoes and Pistachio Pesto
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1/2 cup fresh basil leaves
- 1/4 cup pistachios, shelled
- 1 clove garlic
- to taste salt and pepper
Instructions
- In a bowl, mix the ricotta cheese with lemon zest and lemon juice until well combined. Season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a 9-inch skillet over medium heat. Add cherry tomatoes and cook until they blister and become slightly charred, about 5 minutes.
- In a food processor, combine basil leaves, pistachios, garlic, and remaining olive oil. Blend until smooth to create the pistachio pesto.
- Spread the lemon ricotta mixture onto a serving platter.
- Top with sizzling cherry tomatoes and drizzle with pistachio pesto.
- Serve immediately, garnished with additional fresh basil if desired.
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