Ricotta, Olive and Pine Nut Spread Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			One 15-ounce container whole milk ricotta cheese 1 cup large green olives, pitted (about 12) 1/2 cup pine nuts, toasted 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/4 packed cup fresh flat-leaf parsley leaves Serve on Grilled Bread, in Endive leaves or as a Dip for Crudite
			In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.