Kids and adults who don't usually like Pesto do like this version.  Created by one of our employees it is always a hit at break time. Served with Bagel chips or toasted pita triangles it disappears fast.

Ingredients:

2-3 cloves garlic, peeled
1/2 cup pine nuts or walnuts
4 oz Karni Farm Basil
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup Romano or parmesan cheese, finely grated
4 oz cream cheese
3 oz pitted black olives, drained

Place garlic and pine nuts in a food processor.  Process 30 seconds, until it resembles coarse ground corn meal.  Add 1/2 basil leaves.  Process 30 seconds while drizzling in 1/2 of the olive oil.   Add remainder of basil and process 30 seconds while drizzling in remaining oil.
Add cheeses, oregano, salt and black olives.  Process until thoroughly blended.  Serve as a spread on bread or crackers or over hot cooked pasta.

Tip: Pita triangles make a low-fat, low-cost dipper for spreads.  Cut pita bread into eight triangles. Spread out on cookie sheet and bake at 400° for 10".