Boursin Basal Pesto Dip

• Pesto Layer:
• 1/2 cup fresh basil
• 2 tbsp Parmesan Cheese
• 1 tbsp toasted pine nuts
• 1 clove garlic minced
• 1/4 tsp kosher salt
• 1 tbsp olive oil
• 3 tbsp cream cheese
• Tomato Layer:
• 1/3 cup sundried tomatoes (packed in oil), drained
• 2 tbsp tomato paste
• 1 clove garlic, minced
• 1/2 tbsp minced parsley
• 1 tbsp Parmesan Cheese

1. In a food processor, combine basil, parmeanm pine nuts, garlic and salt. Process until finely chopped. With motor running drizzle oil. Add cream cheese and pulse.
2. Boursin Layer:
3. 1 package (5.2 ounce) Boursin cheese, brought to room temperature
4. 1/4 cup heavy cream
5. Mix together until smooth.
6. Squeeze sundried tomatoes to remove excees oil, place in food processor and pulse until finely chopped. Add tomato paste, garlic, parsley and cheese, puree to a smooth paste.

layer, fresh basil, parmesan cheese, nuts, garlic, kosher salt, olive oil, cream cheese, tomato layer, sundried tomatoes, tomato, clove garlic, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/boursin-basal-pesto-dip-1273469 (may not work)