Sun Dried Tomato Pesto Spread
Source of Recipe
Julile Bertholf
List of Ingredients
1 c Lightly packed fresh basil
1 c Lightly packed fresh parsley
1/4 c Grated parmesan cheese
1/4 c Toasted pine nuts
12 Oil-packed sun dried tomatoes, drained and coarsely chopped
2 Cloves garlic, minced
1/4 ts Pepper
1 pk (250 gr) light cream cheese, cubed
1/4 c Olive oil
Salt Recipe
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.
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