Title: Pesto chantilly topping
 Categories: Vegetables
      Yield: 1 Servings
 
    1/2 c  Fresh basil -- chopped
      1 tb Garlic -- finely choped
           About 3 cloves
    1/4 c  Pine nuts or pistachios
    1/3 c  Parmesan cheese - grated
    1/2 ts Salt
  1 1/2 c  Whipping cream
 
  Puree in food processor or chop finely together the basil, garlic,
  nuts and cheese. Add the salt and blend. Whip the cream until stiff
  and add the basil mixture, stirring until well-blended. Taste and add
  more salt if needed. Serve a dollop of the cream on top of poached or
  steamed baby vegetables. Also nice as a soup garnish or to fill
  hollowed-out tomatoes. Makes 2 cups. Typos by Brenda Adams
   Source: Shepherd's Garden Seeds newsletter