Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 1 cup
Recipe Created By: Linda Marienhoff Coss
Ingredients
1 8 oz jar sun-dried tomatoes packed in oil, not drained
1 tsp bottled minced garlic
1/4 cup firmly packed fresh basil leaves
1/4 cup firmly packed fresh parsley leaves
Directions
Place all ingredients in a food processor that has been fitted with the metal blade. Process until pureed and well blended. Serve either cold or at room temperature, with crackers –it goes especially well with “water crackers”.
Notes
Reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com [1] and www.amazon.com [2]