Recipe - Cream Cheese-Pesto Ring

16 ounce Cream cheese, softened
16 ounce Unsalted butter, softened
One half cup Pine nuts
2 Garlic cloves
4 cup Fresh basil
6 Parsley sprigs
One half cup Olive oil
One half cup Freshly grated Parmesan or
Romano cheese

Beat cream cheese and butter in mixer bowl until light and fluffy. Line
bottom and sides of 10inch ring mold with cheese mixture, approximately
One half inch thick; reserve remaining cheese mixture. Process pine nuts,
garlic, basil and parsley in food processor until smooth. Add oil
gradually, processing until smoth paste forms. Add Parmesan cheese. Process
just until mixed. Pour over cheese layer to within 1 inch of top of mold.
Cover with reserved cheese mixture to enclose pesto sauce. Chill until
firm. Unmold onto serving plate; garnish with greens and edible flowers.

Source: Great Recipes from Great Gardeners
Posted to MMRecipes Digest by dandelion@edeneast.com on Mar 2, 1998