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1/3 cup sun-dried tomatoes in oil
3 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan
1 tablespoon pine nuts, toasted
4 leave basil, torn
2 tablespoons Dijon mustard
4 ounces leftover roast turkey, shaved thin
1/4 cup turkey or chicken gravy, warmed
1/4 cup freshly grated Parmesan