

This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.
 Ingredients
 1 1/2 cup part skim ricotta cheese
 1/2 cup Arbequina EVOO
 five inch sprig of fresh basil, washed and dried
 1 clove fresh garlic, smashed
 1 tablespoon fresh squeezed lemon juice
 1 teaspoon sea salt or to taste
Directions
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.









