Ricotta with Tomato Pesto and Basil Pesto

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Ricotta with Tomato Pesto and Basil Pesto
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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
How healthy are the main ingredients?
Ricotta cheeseArugulaTomatoPine nutsParmesanBasil

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.