SUN DRIED TOMATO PESTO SPREAD

      Title: SUN DRIED TOMATO PESTO SPREAD
  Categories: Spreads
       Yield: 1 Batch
  
       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 ea Oil-packed sun-dried tomatoe
            -drained & coarsely chopped
       2 ea Cloves garlic, minced
     1/4 ts Pepper
       1 pk (250 gr) light cream cheese,
            -cubed
     1/4 c  Olive oil
            Salt
  
   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.
   
                  J. H. Newman
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