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Italian Red Pesto with Sun-Dried Tomatoes and Arugula

Italian Red Pesto with Sun-Dried Tomatoes and Arugula

Giorgia Fontana
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 390 kcal

Ingredients
  

  • 1/2 cup sun-dried tomatoes stored in oil, drained
  • 1 small clove garlic
  • 1/3 cup almonds
  • 1 cup arugula, packed
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup ricotta cheese

Instructions
 

  • Drain sun-dried tomatoes from the jar and cut them into smaller pieces.
  • In a food processor, blend garlic, almonds and sun-dried tomatoes until chunky.
  • Add arugula and Parmesan cheese.
  • While blending, slowly drizzle the olive oil on top of the other ingredients until you reach the desired consistency. Be careful not to over-process the sauce as it might start to cook ruining the final product.
  • Finally, transfer the pesto in a bowl and incorporate the ricotta cheese, mixing well with a spoon. Salt, to taste

Nutrition

Calories: 390kcalCarbohydrates: 7gProtein: 7gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 12mgSodium: 152mgPotassium: 343mgFiber: 2gSugar: 1gVitamin A: 413IUVitamin C: 15mgCalcium: 153mgIron: 1mg
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