leaves and chop/crush them down. Food processor or mortar and pestle will suffice. Just be sure not to use high speeds for long durations if using the processor as it could alter the photochemical properties of the leaves. Something an older paisano man once taught me.
of cream cheese. Mix it in and you will notice the pesto take on a more creamy consistency while countering the pugnancy of the garlic.
I generally use sundriedtomatoes that are not packed in oil, but I figured by using this type, it would give this salad a tad more flavor using the oil the tomatoes were packed in, instead of regular extra virgin olive oil