If, like me, your basil plant(s) performed well this year, and are still going strong thanks to the still-warm temperatures, I’ve got a quick and easy recipe you need to try.

Thanks to my friend Alyssa for sharing the deliciousness with me.

Pesto Cream Cheese Spread

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1/4 cup pine nuts, coarsely chopped (I actually used sliced almonds since that’s what I had on hand, and I’m generally too cheap to shell out the big bucks for pine nuts)
  • 2 cloves garlic, minced (or pressed)
  • pinch of salt

Process all ingredients in a food processor until well blended. Store in airtight container in refrigerator.

Enjoy on all your toasts for the rest of the season.

photo of pesto cream cheese spread on seeded bread

What’s your favorite way to use basil?