Ingredients:

-1/4 cup roasted pistachios

-16 ounces whole milk ricotta (Calabro is my favorite brand)

-2 tablespoons extra-virgin olive oil

-1/2 teaspoon sea salt

-1 lemon

-2 sprigs fresh thyme, leaves picked, optional

-2 tablespoons raw honey

Directions: 

-In a food processor, pulse the pistachios until finely chopped. Transfer to a bowl and set aside

-Without washing the food processor, add the ricotta, 1 tablespoon of the olive oil, and 1/2 teaspoon sea salt. Zest the lemon into the food processor. Process until thick and creamy, about 1 minute. Taste. Add more salt to taste. (I have been adding 1/4 to 1/2 teaspoon more salt, but do taste and adjust the seasoning to taste)

-Transfer the mixture to the center of a shallow serving platter. Use the back of a spoon to spread it out, creating peaks and valleys for the toppers to fall into

-Drizzle the ricotta with the remaining 1 tablespoon of olive oil and the honey. (Note: It will feel like a lot of honey)

-Sprinkle with the pistachios — you may not need all of the pistachios initially, but keep them in a serving bowl nearby so you can re-garnish the ricotta as needed