Step 1

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

Step 2

Without washing the food processor, add the ricotta, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher 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.)

Step 3

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.

Step 4

Drizzle the ricotta with the remaining 1 tablespoon of olive oil and the honey. (Note: It will feel like a lot of honey. If you are worried about it being too sweet, you can start with 1 tablespoon; then add the remaining tablespoon if desired. I was worried about it being too sweet, but I have used the entire 2 tablespoons of honey both times, and I find it to be perfect.)

Step 5

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.