Spinach pesto mousse

• Zest and juice from one lemon
• 1 cup fresh basil leaves, packed
• 3/4 cup scallions, sliced
• 1/2 cup chopped frozen spinach, thawed, excess water removed
• 1/2 cup roasted garlic oil, or olive oil
• salt and pepper, to taste
• 2 6-oz.containers grated Parmesan cheese
• 3 packages (8 oz. each) cream cheese, softened

In a food processor, process the lemon zest and juice, basil leaves, scallions, spinach, olive oil and salt and pepper until pureed. Add the Parmesan cheese and process until finely blended. Now add the cream cheese in small chunks, processing well after each addition. Scrape down edge of processor bowl frequently to avoid any large chunks of pure cream cheese. When well blended, remove mixture to a serving bowl or spread onto crackers, vegetables, or even stuff tiny tomatoes. Makes approximately one and a half quarts. Keeps well in an airtight container in the refrigerator up to 5 days.