Simple Spread

This is a delicious and oh so easy spread. Good cream cheese and pesto. There, that’s the recipe!

I make pesto every year from the basil I’ve grown. I follow the basic recipe listed below and store it in a variety of ways. One way is to plop a spoonful into each section of an old ice cube tray. After they're frozen, store the cubes in a freezer bag. When you’re ready to make this spread, take one of the cubes, thaw at room temperature for a few minutes, stir into the cream cheese and serve. Of course you can use your freshly made pesto with your favorite cream cheese. 

            Pesto

1 cup fresh basil leaves, packed

1-2 cloves garlic

3 Tablespoons pine nuts

¾ cup Parmesan cheese

½ cup extra virgin olive oil

1/8 teaspoon salt

Place basil, garlic, pine nuts, salt and cheese in a food processor. Add olive oil and pulse until mixture forms a thick puree.

                                   Enjoy!