2

Artichoke Pesto Topping

Total Time
16 min
Prep
8 min
Cook
8 min
Serves
6
Difficulty
Easy
Sun-dried tomatoes packed in oil are moist and flavorful—just be sure to drain off all the oil before using.
Ingredients

canned artichoke hearts without oil

13¾ oz, drained

part-skim ricotta cheese

½ cup(s)

grated Parmesan cheese

cup(s)

drained sun-dried tomatoes in oil

1 Tbsp, well drained

garlic clove(s)

1 medium clove(s), or to taste, chopped

fresh lemon juice

1 tsp

table salt

½ tsp

cayenne pepper

tsp

basil

6 leaf/leaves, large, thinly sliced

Instructions

  1. Combine the artichoke hearts, ricotta cheese, Parmesan cheese, sun-dried tomatoes, garlic, lemon juice, salt, and cayenne in a food processor; pulse to a chunky paste. Stir in the basil.
  2. To Store the Topping: Omit the basil and store in an airtight container in the refrigerator for up to two days. Bring the topping to room temperature, then stir in the basil just before using.
  3. Use the Topping On:Six toasted small pita breads. Bake in a 425°F oven until hot, 6 to 8 minutes. Yields scant 1⁄3 cup per serving.
Notes
Look for sun-dried tomatoes in oil that are bright in color. They are usually sweeter in flavor and softer in texture than some varieties that can be almost brown in color.

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