✨ The star of our Sconset picnic ✨
This basil-parsley vegan ricotta is creamy, herby, and endlessly versatile. At the picnic, we spread it onto crostini and topped it with Bartlett’s Farm tomatoes — a simple bite that tasted like pure summer. It’s also delicious spooned into cucumber cups, layered on crackers, or swirled into pasta (like my Bow Tie Summer Veg Pasta).

Made with tofu, Brightland olive oil, and Farmer Foodie Italian Herb Parm, it comes together in minutes with an immersion blender and keeps beautifully in the fridge for days.

⏱ Prep Time: 10 minutes
🍶 Makes: ~2 cups
🌿 100% Vegan

🍴 Ingredients

1 block (14 oz) firm tofu, pressed + drained
3 tbsp Brightland olive oil
2 tbsp lemon juice
¼ cup Farmer Foodie Italian Herb Parm
1 clove garlic
¼ cup fresh basil leaves
2 tbsp fresh parsley
Salt + black pepper, to taste

👩‍🍳 Directions

Crumble tofu into a deep bowl.
Add Brightland olive oil, lemon juice, Farmer Foodie Parm, garlic, basil, parsley, salt + pepper.
Use an immersion blender until smooth + creamy (add a splash of water or more olive oil if needed).
Taste and adjust — more parm for richness, more lemon for brightness, more herbs for flavor.
Serve on crostini with Bartlett’s tomatoes, spoon into cucumber cups, or swirl into pasta.

📝 Notes

Storage → Keeps in the fridge 3–4 days in a sealed container. Stir before serving.
Texture → Blend longer for a silky whipped ricotta, or leave slightly chunky for a rustic finish.
Serving ideas → Spread on crostini, pair with fresh tomatoes, stuff into cucumber cups, or stir into warm pasta.
Make it your own → Try swapping basil + parsley for dill, chives, or oregano depending on the season.
Picnic-perfect → At the Sconset picnic, we paired this ricotta with crusty bread + Bartlett’s Farm tomatoes — simple but so special.

This ricotta was such a hit at the picnic that I now keep it on repeat in my kitchen. Once you make it, you’ll see why — it elevates the simplest vegetables and breads into something truly memorable.

✨ Try it with my Bow Tie Summer Veg Pasta for the ultimate late-summer dinner.