Cream Cheese Pesto Mold Recipe

After my last birthday party, several people have asked for this recipe, so I thought I would post it here so I don't lose it. My friend Kelle is the one who shared this with me originally.

Cream Cheese Pesto Mold
Serves a crowd

This makes a great alternative to a cheese ball, and can be made several days ahead of time. Although homemade pesto is preferred, a good store bought pesto can be used.

1 pound unsalted butter (I have used salted as well)
2 - 8 ounce packages Philly cream cheese
1 recipe pesto
1/4 cup pine nuts, roasted
fresh sprig of basil
cheesecloth

• We the cheesecloth and wring it dry. Use it to smoothly line an 8 cup mold (double thickness), making sure that you have a couple of inches left draped over the sides.
• Make the pesto and set aside (or get your store bought pesto out of the fridge and set aside). :) Soften the butter and cream cheese SLIGHTLY, and cream together until smooth and well-blended.
• Layer the cream cheese mixture and the pesto into the mold, starting and ending with the cream cheese. We usually end up with about 5-7 layers. Try to divide the mixtures somewhat evenly.
• When all of the mixtures have been used, fold the extra cheesecloth over the top and press down firmly to fill the crevices in the mold.
• Refrigerate at least 2 hours, or cover with plastic wrap and store in the fridge for up to 5 days. Before serving, invert onto a plate and carefully remove cheesecloth. Garnish with pine nuts and a fresh sprig of basil.