Sun-Dried Tomato Spread
1 cup sun-dried tomatoes packed in oil (not the kind you have to reconstitute), drained
1/4 cup packed fresh Italian parsley
1/4 cup packed fresh basil
1/2 cup walnuts
1/2 cup grated fresh Romano cheese
1/2 head roasted garlic
Fresh pepper
Extra-virgin olive oil
Combine all of the ingredients except the olive oil in a food processor and pulse them until they are completely mixed. Turn on the processor and add the olive oil in a steady stream just until the mixture gets loose enough to roll and turn over (rather than being bound up). Refrigerate at least 1 hour before serving. Overnight is even better. Serve with Crostini (page 50).
Makes approximately 2 cups
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