INGREDIENTS
3 cups fresh basil leaves
1 cup fresh parsley leaves
3/4 cup grated parmesan cheese
1 1/2 Tbsp olive oil
3 Tbsp pine nuts
11 oz cream cheese
1/2 cup butter, softened
1/2 tsp lemon juice
dash salt
1/8 tsp Tabasco
DIRECTIONS
In processor combine basil, parsley, parmesan and olive oil. Process until smooth. Transfer to small bowl and stir in nuts. In processor combine remaining ingredients. Blend until smooth. Line a 3 cup mold with plastic wrap or dampened cheesecloth. Divide each mixture into thirds and alternate each mixture in the mold, beginning with basil and ending with cheese. Fold cheese cloth over and press to smooth top. Refrigerate one or more hours and unmold.