Sun dried tomato pesto spread
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lightly packed fresh basil |
| 1 | cup | Lightly packed fresh parsley |
| ¼ | cup | Grated parmesan cheese |
| ¼ | cup | Toasted pine nuts |
| 12 | eaches | Oil-packed sun-dried tomatoe drained & coarsely chopped |
| 2 | eaches | Cloves garlic, minced |
| ¼ | teaspoon | Pepper |
| 1 | pack | (250 gr) light cream cheese, cubed |
| ¼ | cup | Olive oil |
| Salt | ||
| J. H. Newman | ||
Directions
In food processor, combine parsley, basil, parmesan, pine nuts, tomato halves, garlic and pepper; process until mixture is finely chopped.
Add cream cheese and oil to tomato mixture and process until mixture is smooth, scraping down the sides of container once or twice. Spoon into serving bowl. Refrigerate, covered for up to 2 days. Taste and add salt if necessary before serving. A processor makes short work of preparing this irresistible spread. Serve it with slices of fresh baguette.