Ricotta And Asparagus Pesto Dip Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to cool.
• STEP 2.In a food processor, combine the blanched asparagus, garlic, pine nuts, Parmesan cheese, lemon juice, and olive oil. Blend until smooth.
• STEP 3.Add the ricotta cheese to the food processor and blend again until well combined.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Transfer the dip to a serving bowl and garnish with some extra Parmesan cheese and a drizzle of olive oil.
• STEP 6.Serve the dip with crispy bread or crackers and enjoy!

Cooking Tips

• Make sure to blanch the asparagus just until it turns bright green and is still slightly crisp.
• You can adjust the consistency of the dip by adding more or less olive oil.
• For a more intense flavor, you can roast the asparagus before blending it with the other ingredients.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Before serving again, let the dip come to room temperature and give it a good stir.
• This dip is best served fresh, but you can make it a few hours in advance and refrigerate until ready to serve.