Sun-Dried Tomato “Tapenade”

Makes 1 cup

2 ounces sun-dried tomato halves ½ cups water ¾ ounce Reggiano Parmigiano, cut into ½-inch pieces 1 clove garlic ½ ounce shallot 1½ tablespoons fresh flat parsley leaves 3 tablespoons toasted walnuts 2 teaspoons white wine vinegar ½ tablespoons dried basil ½ teaspoon rosemary ¼ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil

Calories 33 (60% from fat) - carb. 2g - pro. 1g - fat 2g - sat. fat 1g - chol. 1mg - sod. 95mg - calc. 23mg - fiber 1g

Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, the turn off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to remove as much of the excess liquid as possible. Reserve. Insert the metal blade. With the machine running, drop the cheese down the feed tube. Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary, and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5 times. Allow to rest for 30 minutes before using for the flavors to blend. Transfer to a glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrigerator.