Ingredients:

  • 1/2 cup (115g) sun-dried tomatoes packed in oil, drained
  • 1/4 cup (30g) toasted pine nuts
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (15g) fresh basil leaves, finely chopped
  • 1 tbsp (15ml) lemon juice
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) reserved sun-dried tomato oil
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (0.5g) cracked black pepper

Instructions:

  1. Pulse the drained sun-dried tomatoes, toasted pine nuts, garlic, and basil in a food processor until coarsely chopped. Alternatively, finely mince the ingredients by hand for a rustic texture.
  2. In a medium mixing bowl, beat the softened cream cheese until smooth. Gently fold in the tomato pesto paste, grated Parmesan cheese, and the reserved sun-dried tomato oil until the mixture is velvety and a consistent orange-red color.
  3. Transfer the mixture to an 8-inch oven-safe baking dish or ramekin. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is light golden-brown.
  4. Remove from the oven and immediately stir in the lemon juice to brighten the flavors.