Sun-dried tomato and arugula pesto with creamy cheese, an easy and quick no-cook recipe, also great for using up opened jars of sun-dried tomatoes in oil.

In fact, instead of adding simple extra virgin olive oil, for this recipe, I decided to use the flavorful and strong oil from the tomatoes.

You can use this recipe to dress pasta or fill crostini and bruschetta.

If you’re looking for ideas for easy and quick condiment creams, here are my tasty ideas, great for inspiring you in the kitchen.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: sauce for 11 oz of pasta
Cooking methods: No cooking
Cuisine: Italian

Ingredients

8.8 oz cream cheese
2.1 oz sun-dried tomatoes in oil
4 tbsps extra virgin olive oil (also perfect is the oil from the tomatoes)
1.4 oz arugula
1 pinch fine salt (optional)

Tools

1 Blender
1 Spoon
1 Cloth

Steps

To make the Sun-dried Tomato and Arugula Pesto, first, gently wash and dry the arugula. Drop the creamy cheese into the blender.
Add the sun-dried tomatoes in oil.
Add the arugula and salt.
This last ingredient is optional, you can easily skip it if you use, as I do, the oil from the tomatoes.
Pour in 4 tablespoons of oil.
Blend intermittently until you get a smooth cream.
The Sun-dried Tomato and Arugula Pesto can be stored, well-sealed, in the refrigerator for 24 hours.