First thing’s first—get your ingredients together. Have everything prepped and on the counter. Trust me; it makes the process much smoother.

In a mixing bowl, add the whole milk ricotta. Make sure it’s room temperature for easier whipping. I prefer using a fork to break it down a bit before blending, but feel free to use a stand mixer if you want an ultra-smooth consistency.

Now, it’s time to add the olive oil, honey, and lemon juice into the bowl with the ricotta. A sprinkle of kosher salt goes in, too. This is where it all comes together. The olive oil makes it creamy, the honey sweetens the deal, and the lemon keeps everything fresh.

Using a hand mixer or your trusty fork, begin whipping the mixture. You want it light and airy—about two minutes with a mixer or a few more if you’re going the manual route. It should be fluffy with a smooth texture.

Give it a taste test. If it needs more salt or honey, go ahead and tweak! Everyone has different preferences, and this is your creation.

Transfer your whipped ricotta to a serving dish. Drizzle with a bit more olive oil, and sprinkle the roasted pistachios on top. If you’re feeling bold, toss some fresh thyme leaves for an herbal touch.