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.

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