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.
What’s your favorite way to use basil?