Artichoke pesto topping
2
Points®
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
6
Difficulty
Easy
This twist on traditional pesto includes artichoke hearts, ricotta cheese, and sun-dried tomatoes. Sun-dried tomatoes packed in oil are moist and flavorful—just be sure to drain off all the oil before using. Be sure to look for sun-dried tomatoes that are bright in color as you're shopping. They are usually sweeter in flavor and softer in texture than some varieties that can be almost brown in color. To store the topping, omit the basil and store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature, then stir in the basil just before using.
Ingredients
Canned artichoke hearts, drained
13¾ oz, drained
Part skim ricotta cheese
½ cup(s)
Grated Parmesan cheese
⅓ cup(s)
Drained sun-dried tomatoes in oil
1 Tbsp, well drained
Garlic
1 clove(s), or to taste, chopped
Fresh lemon juice
1 tsp
Table salt
½ tsp
Cayenne pepper
⅛ tsp
Fresh basil
6 leaf/leaves, large, thinly sliced
