Instructions: 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.

NOTES : FOR COOKED BABY VEGETABLES

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