Recipe - Pesto Chantilly Topping

One half cup Fresh basil; chopped
1 tablespoon Garlic; finely choped
about 3 cloves
One fourth cup Pine nuts or pistachios
1/3 cup Parmesan cheese grated
One half teaspoon Salt
1 One half cup Whipping cream

Puree in food processor or chop finely together the basil, garlic, nuts and
cheese. Add the salt and blend. Whip the cream until stiff and add the
basil mixture, stirring until wellblended. Taste and add more salt if
needed. Serve a dollop of the cream on top of poached or steamed baby
vegetables. Also nice as a soup garnish or to fill hollowedout tomatoes.
Makes 2 cups. Typos by Brenda Adams adamsfmle@aol.com Source: Shepherd's
Garden Seeds newsletter
Posted to MCRecipe Digest V1 #208

Date: Tue, 20 Aug 1996 01:03:55 0400

From: ADAMSFMLE@aol.com
NOTES : FOR COOKED BABY VEGETABLES