Description
A vibrant and flavorful sun-dried tomato spread made with aromatic fresh herbs, garlic, and a hint of lemon juice. Perfect as a dip, sandwich spread, or accompaniment to bread and crackers, this easy no-cook recipe combines savory sun-dried tomatoes with a touch of Parmesan for an irresistible taste.
Ingredients
Scale
Base Ingredients
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 2 tablespoons olive oil (or reserved oil from the sun-dried tomatoes)
- 2 cloves garlic, minced
Herbs and Flavorings
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Optional
- 1/4 cup grated Parmesan cheese
Instructions
- Combine Ingredients: Place the sun-dried tomatoes, olive oil, garlic, basil, parsley, and lemon juice into a food processor.
- Blend Smooth: Blend the mixture until smooth, stopping occasionally to scrape down the sides of the bowl to ensure an even consistency.
- Add Cheese (Optional): If using Parmesan cheese, add it to the food processor and blend again until fully incorporated for added richness.
- Season to Taste: Taste the spread and adjust the seasoning with salt and pepper as needed to enhance the flavors.
- Serve: Transfer the spread to a serving bowl and garnish with additional fresh herbs if desired.
- Enjoy: Serve with crusty bread, crackers, or use as a delicious sandwich spread.
Notes
- If you prefer a chunkier texture, pulse the ingredients instead of fully blending.
- For a dairy-free version, omit the Parmesan cheese.
- Store leftovers tightly sealed in the refrigerator for up to one week.
- Use the reserved oil from the sun-dried tomatoes for extra flavor instead of olive oil.
- Add a pinch of red pepper flakes for some subtle heat, if desired.
