Sundried tomatoes and pesto spread

By robtree

Ingredients

• 1 cup lightly packed fresh basil leaves
• 1 cup lightly packed fresh parsely leaves
• 1/4 grated parmiggiano
• 1/4 cup toasted pine nuts
• 12 sundried tomatoes packed in oil drained coarsely chopped
• 2 cloves of minced garlic
• 1/4 teaspoon pepper
• 1 packages of light cream cheese cubed
• 1/4 cup olive oil
• salt to taste

Preparation

Step 1

Put first seven ingredients in food processor
process until finely chopped

then add cream cheese and oil to tomatoes mixture

process until smooth

spoon in serving bowl cover and chill up to 2days

serve with french bread slices