Ricotta with Tomato Pesto and Basil Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- For the tomato pesto
- 4 garlic cloves
- 60 grams sun-dried, pickled Tomatoes (in oil)
- 80 milliliters olive oil
- salt
- freshly ground peppers
- For the basil pesto
- ½ bunch Basil
- 80 milliliters olive oil
- 25 grams Pine nuts
- 20 grams freshly grated Parmesan
- also
- 1 bunch Arugula
- For the ricotta
- 100 grams Ricotta cheese
- 1 splash lemon juice
Preparation steps
1.
Peel and corsely chop the garlic. Place half of the garlic in a blender with the tomatoes and the oil. Process until a smooth sauce forms. Season to taste with salt and pepper.
2.
Rinse and dry the basil, then remove the leaves from the stems. Puree with the remaining garlic. Toast the pine nuts in a dry pan until golden brown. Remove, let cool, then add to the puree.
3.
Puree, then gradually incorporate the oil until a smooth pesto forms. Season to taste with salt and pepper, then stir in the parmesan cheese.
4.
Rinse and dry the arugula. Mix the ricotta with a dash of lemon juice until smooth. Divide the tomato pesto into glasses, and top with the ricotta. Add the basil pesto on top of the ricotta, then garnish with the arugula.
