Combine all the ingredients for the Basil Pesto in a blender and process on high speed until smooth, 1 to 2 minutes.
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Pour into an airtight container and refrigerate until ready to use, up to 3 days.
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Yield: 1 cup
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PESTO CHEESE DIP:
Place the cream cheese on a decorative microwave-proof plate, and microwave it, uncovered, on high until it begins to melt slightly, about 15 seconds.
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Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it.
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Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.
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Remove the dip from the microwave and serve with crackers or chips of your choice.
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Yield: 6 to 10 servings