Artichoke pesto topping

2
2
2
SmartPoints® value per serving
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 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. Yields scant 1⁄3 cup per serving.

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