Lemon Ricotta with Sizzling Cherry Tomatoes and Pistachio Pesto

Creamy lemon ricotta paired with blistered cherry tomatoes and nutty pistachio pesto creates a delightful dish.

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

1. In a bowl, mix the ricotta cheese with lemon zest and lemon juice until well combined. Season with salt and pepper to taste.
2. 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.
3. In a food processor, combine basil leaves, pistachios, garlic, and remaining olive oil. Blend until smooth to create the pistachio pesto.
4. Spread the lemon ricotta mixture onto a serving platter.
5. Top with sizzling cherry tomatoes and drizzle with pistachio pesto.
6. Serve immediately, garnished with additional fresh basil if desired.

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