These little lovelies are brilliant for a quick snack, lunch or as an aperitivo when you have guests. So delicious as all pestos are and the ricotta adds a lovely creaminess although not heavy, just nice and light. The sun dried tomatoes I use have little capers and oregano in the jar too which gives the tomatoes a lovely taste so if you can find these ones, get them. The capers mean I do not need any salt so if there isn’t any capers in your tomatoes, taste the pesto to see if you need salt or not. Remember parmesan is salty too.
What you’ll need:
280g jar sun dried tomatoes in oil ( undrained weight )
2 large handfuls of grated parmesan
1/2 garlic clove
Squeeze of lemon
Pepper, to season
Crusty bread cut into slices, toasted
A couple basil leaves, to garnish
Ricotta, to dollop on top
How to make the pesto:
Ok so get a bowl and spoon in the sun dried tomatoes, do not add all the oil just as much as comes out when transferring them into a bowl. Then add the garlic, parmesan, squeeze of lemon and pepper. All you need to do now is blitz it all together. I use a little hand blender but use whatever you have. It shouldn’t be too thick and no way what so ever like a sauce so be careful not to add to much oil to begin with and if it’s too thick add a little more oil from the sun dried tomato jar. Spread this on to the toasted bread and add a dollop of ricotta. Top with a sprinkling of pepper a couple basil leaves and dash of olive oil. Enjoy.