Yield: 1 Servings
|1 cup||Basil leaves; loosely packed|
|7 mediums||Garlic cloves; peeled|
|6 \N||Pieces oil-packed sun-dried tomatoes|
|3 tablespoons||Pine nuts; toasted|
|2 tablespoons||Each: grated Parmesan cheese, balsamic vinegar|
|1 tablespoon||Extra-virgin olive oil|
|1 pinch||Salt; ground black pepper|
|3 ounces||Creamy goat cheese|
Preparation time: 15 minutes Yield: 1 cup David Schy of Hubbard Street Grill uses this mixture on grilled vegetable sandwiches. It goes easy on the pine nuts and goat cheese, and is flavorful enough to spread thinly.
Place all ingredients except goat cheese in a food processor. Process about 10 seconds until pureed. Add goat cheese and process until just blended.
Nutrition information per tablespoon: Calories ...... 50 Fat ............ 3 g Cholesterol .. 3 mg Sodium ..... 50 mg Carbohydrates .. 3 g Protein ....... 2 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997