1. Add lightly drained sun-dried tomatoes to mini food processor (or finely chop them with knife to form a puree); set aside.
2. To make homemade pesto, place pine nuts and garlic in the bowl of a mini processor and process for 15 seconds. Add basil, salt and pepper to the bowl and with the processor running, pour in the olive oil through the feed tube and continue to process until a nice puree forms. Add parmesan and puree for 30 seconds more. If you aren’t using immediately, store the pesto in the refrigerator with a thin film of olive oil (to protect it from air). Set aside.
3. Scoop light cream cheese out of the tub while keeping it’s shape, using a scraper or dinner knife and invert on serving plate. Using a serrated knife, cut the cream cheese mound in half horizontally and take the top portion off temporarily.
4. Spoon the basil pesto generously over the bottom half of cream cheese and place the top half back over it. Spread the sun-dried tomato puree generously over the top of the cream cheese top and garnish with toasted pine nuts if desired. Serve with whole wheat crackers or bread pieces.
Total Fat 6g
Saturated Fat 3g
Polyunsaturated fat 0.60g
Monounsaturated fat 3g
Total Carbohydrate 3g
Dietary Fiber 0.30g