Sun-dried Tomato Spread

Sun-dried Tomato Spread
¼ cup toasted pine nuts8 ½ ounces sun-dried tomatoes packed in olive oil 1 cup fresh basil leaves 1 tablespoon balsamic vinegar2-4 cloves garlic, crushed1 ½ teaspoons grated lemon peelHeat oven to 350 degrees.Spread pine nuts on baking sheet and toast in oven until slightly brown, 3 to 5 minutes. Set aside to cool.In a food processor combine the pine nuts, sun-dried tomatoes, basil, balsamic vinegar, garlic and lemon peel. Blend until mixture becomes spreadable. Refrigerate 2 to 3 hours before serving.Serves 16.Cook?s note: Offer plain or garlic melba toast rounds, parmesan ???> pita chips or garlic and herb pita chips. Or, toast uml;-inch slices of French bread, spread with goat cheese and top with sun-dried tomato spread.Nutrition values per serving: 54 calories, 3 g fat (.5 g saturated), 6 g carbohydrates, 1 g fiber, 1.5 g protein, 0 cholesterol, 42 mg sodium.