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🍽️ Fresh Tomato and Basil Pesto with Ricotta

431 kcal · 30 min · 4 servings

Ingredients

• 4 garlic cloves
• 60 g dried, marinated tomatoes (in oil)
• 80 ml olive oil
• salt
• pepper (from the mill)
• 0.5 bunch basil
• 80 ml olive oil
• 25 g pine nuts
• 20 g freshly grated parmesan
• 1 bunch arugula
• 100 g ricotta
• 1 dash lemon juice

Instructions

1. 1. Peel the garlic clove and chop it roughly.
2. 2. Take half of the chopped garlic and add it to the tomatoes and oil in a blender.
3. 3. Blend the ingredients into a fine pesto.
4. 4. Season the tomato pesto with salt and pepper.
5. 5. Wash the basil and shake it dry.
6. 6. Pluck the leaves from the stems.
7. 7. Add the basil leaves and the remaining garlic to the blender.
8. 8. Puree the mixture finely.
9. 9. Heat a pan and toast the pine nuts in it without oil until golden yellow.
10. 10. Remove the pine nuts from the pan and let them cool.
11. 11. Add the cooled pine nuts to the basil puree.
12. 12. Blend everything again until smooth.
13. 13. Let the oil flow slowly into the mixture while stirring.
14. 14. Continue blending until a smooth pesto forms.
15. 15. Season the basil pesto with salt and pepper.
16. 16. Fold the Parmesan into the pesto.
17. 17. Sort through the arugula and wash it.
18. 18. Remove damaged or wilted leaves.
19. 19. Spin the arugula dry.
20. 20. Put the ricotta into a bowl.
21. 21. Add a splash of lemon juice.
22. 22. Stir the ricotta until smooth.
23. 23. Fill the tomato pesto into jars.
24. 24. Put the ricotta on top of the tomato pesto.
25. 25. Put the basil pesto on top as the final layer.
26. 26. Garnish the dish with the arugula.
27. 27. Serve the pesto.

Nutrition per serving

• kcal: 431
• Protein: 6 g · Fett/Fat: 44 g · Carbs: 4 g