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Now that the ice and howling wind are giving way to warm breezes and crocuses popping up, it’s the perfect moment to embrace spring flavors. Say goodbye to hearty winter stews and roasts and hello to bright, fresh dishes.
I once discovered a delightful spring combination that Ina Garten often features: sweet peas, herb-packed pesto, and pine nuts combined into a vibrant salad. That inspired me to create this Spring Pea, Pesto & Ricotta Dip. It captures the light, grassy notes of the season and makes for an elegant yet simple starter—or a light main when guests keep coming back for more.
For this recipe, use whatever herbs you have available. Depending on your climate, basil, chives, parsley, or mint might already be sprouting in your garden. Any mix of those herbs pairs wonderfully with creamy ricotta and crisp toast points.
To keep the dip lighter, I omitted nuts typically found in pesto, kept the Parmesan modest, and used low‑fat ricotta. The result is a fresh, lower‑calorie dip that still feels indulgent.
When I made this last, what started as an appetizer quickly became the star of the meal. It’s simple to prepare and a delicious way to welcome spring.
Spring Pea, Pesto & Ricotta Dip to Usher in the Season
- Author: Marie Bostwick
Total Time: 15 minutes
Yield: 4 1x
Ingredients
Scale
1 cup thawed frozen peas
1 cup garden herbs, plus more for garnish (I used a mix of chives, mint, and parsley; basil also works well)
1/4 cup chopped Parmesan
1 garlic clove
1/4 cup olive oil, plus a little for drizzling
Kosher salt and freshly ground black pepper, to taste
1 pound low-fat ricotta
Flaky sea salt (such as Maldon), for finishing
Toasted bread for serving. Pita chips or a selection of raw vegetables are great alternatives.
Instructions
Place the peas, herbs, Parmesan, and garlic in a food processor. Pulse and then blend until the mixture is almost smooth—leave a bit of texture for interest. With the processor running, slowly stream in the olive oil until the pesto comes together into a chunky paste. Season to taste with salt and pepper.
Spoon a cloud of ricotta into the center of a serving bowl. Dollop the pea pesto on top and use a spoon to gently swirl the two together so the pesto creates pretty ribbons through the ricotta. Finish with extra herbs, a crack of black pepper, and a sprinkle of flaky sea salt. Serve immediately with toasted bread, pita, or crudités.
- Prep Time: 15