Inspired by our summer collaboration with Eleven Madison Park, this Almond Ricotta recipe intends to capture the same quiet elegance found in this celebrated seasonal course. Smooth, bright, and refined, it’s the perfect base for a final drizzle of Piro—bringing out the delicate flavors of lemon, almond, and summer herbs in every bite.
Ingredients
- 1 cup blanched slivered almonds
- 2 tablespoons fresh lemon juice
- ¼ to ½ cup water (as needed)
- ½ teaspoon sea salt
- Optional: 1 teaspoon nutritional yeast or a pinch of garlic powder
Instructions
- Soak almonds in hot water for 15 minutes (or overnight in cold water), then drain.
- Add almonds, lemon juice, salt, and ¼ cup water to a food processor.
- Blend until smooth but slightly grainy, adding more water as needed for texture.
- Taste and adjust with more lemon or salt if desired.
To Serve
Spoon into a shallow dish.
Finish with a generous drizzle of Piro, cracked pepper, and lemon zest.
Serve with toasted sourdough or fresh vegetables.
