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Yields2 Servings
 1 ½ cups Part-Skim Ricotta Cheese
 ½ cup VSOP Arbequina Extra Virgin Olive Oil, from chile
 5 inches Fresh Basil, washed & dry
 1 clove Garlic, smashed
 1 tbsp Fresh Squeezed Lemon Juice
 1 tsp Fine Sea Salt, (or to taste)
1

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Ingredients

 1 ½ cups Part-Skim Ricotta Cheese
 ½ cup VSOP Arbequina Extra Virgin Olive Oil, from chile
 5 inches Fresh Basil, washed & dry
 1 clove Garlic, smashed
 1 tbsp Fresh Squeezed Lemon Juice
 1 tsp Fine Sea Salt, (or to taste)

Directions

1

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Basil Ricotta Spread