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
Method
- 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