Dijon Pesto and Cheese

• 12 cup chopped fresh parsley
• 13 cup Grey Poupon Dijon Mustard
• 14 cup walnuts, chopped
• 14 cup grated parmesan cheese
• 2 teaspoons dried basil leaves
• 2 garlic cloves, crushed
• 3 (3 ounce) packages cream cheese, well chilled
• assorted cracker
• roasted red pepper, and
• basil leaves, for garnish

1. In electric blender container, blend parsley, mustard, walnuts, Parmesan cheese, basil and garlic; set aside.
2. Roll each square of cream cheese between 2 sheets of waxed paper to an 8x4" rectangle.
3. Place 1 cheese rectangle in plastic wrap lined 8.5x4.5x2.5" loaf pan; top with half the parsley mixture.
4. Repeat layers, ending with remaining cheese rectangle.
5. Chill at least 2 hours.
6. Remove from pan; slice and serve on crackers garnished with peppers and basil if desired.

parsley, mustard, walnuts, parmesan cheese, basil, garlic, cream cheese, assorted cracker, red pepper, basil

Taken from www.food.com/recipe/dijon-pesto-and-cheese-315301 (may not work)