This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part-skim ricotta lends a creamy-dreamy texture and richness.


1 1/2 Cup part-skim ricotta cheese
1/2 cup Ultra Premium Extra Virgin Olive Oil
five inch sprig of fresh basil, washed and dried
1 clove fresh garlic, smashed
1 Tbsp fresh squeezed lemon juice  & 1 tsp  lemon zest
1 tsp sea salt or to taste


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.

*Note: I chose to use a Robust Ultra Premium Olive Oil for this application.  With it’s grassy, herbaceous, fruity flavour and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.


Basil Olive Oil
Milanese Gremolata Olive Oil