Ingredients with Measurements:
- 1 cup of sun-dried tomatoes (not packed in oil)
- 1/2 cup of fresh basil leaves
- 1/4 cup of pine nuts
- 1/4 cup of grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of ricotta di bufala salata
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Soak the sun-dried tomatoes in hot water for 10 minutes, then drain.
2. In a food processor or blender, combine the sun-dried tomatoes, basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and black pepper. Pulse until the mixture is smooth.
3. In a separate bowl, crumble the ricotta di bufala salata.
4. Add the sun-dried tomato pesto to the bowl with the ricotta di bufala salata and mix well.
5. Serve the pesto with crackers, bread, or vegetables.
Time:
Preparation time: 15 minutes
Cooking time: N/A
5. Temperature:
N/A
Serving size:
Makes about 2 cups of pesto, serving size varies.
Nutritional information:
Per 1/4 cup serving:
- Calories: 180
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 270mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 6g
Substitutions for ingredients:
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Use fresh cherry tomatoes instead of sun-dried tomatoes for a different taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to soak the sun-dried tomatoes in hot water to soften them before blending.
- Use a good quality extra-virgin olive oil for the best flavor.
- Adjust the salt and pepper to taste.
Storage instructions:
Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
N/A
Presentation ideas:
Serve the pesto in a small bowl with a spoon for spreading.
Garnishes:
Garnish with fresh basil leaves or a drizzle of olive oil.
Pairings:
Serve with crackers, bread, or vegetables.
Suggested side dishes:
Pair with a salad or soup for a light meal.
Troubleshooting advice:
If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
Make sure to store the pesto in the refrigerator and discard any leftovers after 1 week.
Food history:
N/A
Flavor profiles:
The pesto has a savory and slightly sweet flavor from the sun-dried tomatoes, with a nutty and cheesy taste from the pine nuts and Parmesan cheese.
Serving suggestions:
Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian