• 2  8 oz packages cream cheese

• 1 # unsalted butter

• ¼ cup pine nuts

• 2 cloves garlic crushed

• 1 cup fresh spinach leaves tightly packed

• 1 cup fresh basil leaves tightly packed

• ½ cup fresh parsley

• ½ t. salt

• ½ cup olive oil

• ¾ cup parmesan cheese

• 3 T. butter

Mix cheese and butter.  Set aside.  In processor mix all
remaining ingredients except olive oil. Let live oil drizzle through chute slowly.  Line small mixing bowl with cheese cloth.  Pat in 1/3 of cheese mixture.  Spread ½ pesto mix.  Pat in another 1/3 cheese mixture.  Spread remaining half of pesto.  Top with last 1/3 cheese mixture.  Refrigerate.
Turn out on plate and serve with Carr’s water crackers.