Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         head garlic
   3      tablespoons   extra-virgin olive oil
   1      cup           sun-dried tomatoes -- (see note)
     1/3  cup           fresh flat-leaf -- (italian) parsley
                        -- sprigs,
   2      tablespoons   chopped garlic chives or scallion tops
   2      tablespoons   unsalted pistachios or pine nuts
   2      tablespoons   freshly grated parmesan cheese

Preparation:

Preheat oven to 325F. Slice the top off the head of garlic and place the garlic in a small baking dish. Rub it with 2 teaspoons of the olive oil. Bake 30 to 35 minutes, or until soft. Allow to cool, then squeeze the garlic puree from its papery wrapper into a blender container or the bowl of a food processor fitted with a metal blade. Add tomatoes, parsley, garlic chives (or scallion tops) and nuts. Process until finely minced. Add remaining oil (2 tablespoons plus 1 teaspoon) and cheese, and process until blended. Transfer to a small bowl, cover with plastic wrap, and refrigerate. Keeps a week or longer. Serve on toasted Italian bread, on pasta, spooned on frittatas, or with chili, enchiladas or tamales. Note: Dried tomatoes are available in several styles: moist, like dried apricots; brittle and dark-red; and packed in olive oil. Moist-style are preferred here. If you can only find the brittle type, soak them in warm water for a few minutes before using or place in a bowl, cover with water, and heat in microwave from 30 to 60 seconds. Yield: 1 cup.