Tomato and Basil Pesto with Ricotta
Tomato and basil pesto with ricotta is a recipe with fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 cloves garlic
- 60 g sun‑dried tomatoes in oil
- 80 ml olive oil
- Salt
- Pepper (freshly ground)
- 0.5 bunch Basil
- 80 ml olive oil
- 25 g pine nuts
- 20 g freshly grated Parmesan
- 1 bunch arugula
- 100 g Ricotta
- 1 splash Lemon juice
Instructions
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1.
Peel the garlic and roughly chop it. Process the tomatoes with half the garlic and the oil in a blender into a fine pesto. Season with salt and pepper.
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2.
Wash the basil, shake dry, pluck leaves from stems and finely puree with the remaining garlic. Toast the pine nuts in a pan without added fat until golden‑yellow, remove, cool, and add to the basil purée.
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3.
Also puree and gradually whisk in the oil until a smooth pesto forms. Season with salt and pepper and fold in the parmesan.
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4.
Rinse the arugula, wash, trim, and spin dry. Mix the ricotta with a splash of lemon juice until smooth. Spoon the tomato pesto into glasses, top with ricotta, finish with basil pesto, and serve garnished with arugula.
