Pesto Cream

from September/October 2009 TeaTime Magazine

Ideal for pasta or as a scone accompaniment, our Pesto Cream is a must-try recipe.

Downloads:
Pesto Cream

1/2 cup loosely packed fresh basil leaves

1/2 cup butter, softened

1 (3-ounce) package cream cheese, softened

1/4 cup toasted pine nuts

1/4 cup grated Parmesan cheese

• In the work bowl of a food processor, combine the basil, butter, cream cheese, pine nuts, and Parmesan cheese. Pulse until combined. Cover and refrigerate until ready to serve.

Pictured with Black Olive Scones