Total Calories: 240
Yield: 1 1/2 cups
Line a small bowl with plastic wrap. Chop 1 cup of basil in a food processor. Blend in Parmesan cheese and olive oil. Stir in the pine nuts by hand. Layer whipped cream cheese and basil pesto alternately in lined bowl, beginning and ending with cream cheese. Refrigerate for 60 minutes. Invert onto a serving plate and remove plastic wrap. Garnish with extra basil leaves and serve with crackers.
Note: This can be refrigerated in a tightly sealed container for up to 2 weeks.
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