Let pesto stand at room temperature while preparing potatoes. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed. Beat in cream cheese and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon Pesto. Makes 12 (1/2-cup) servings.

In a food processor combine 1 cup firmly packed fresh basil leaves; 1/2 cup torn fresh spinach; 1/4 cup grated Parmesan cheese; 1/4 cup toasted pine nuts or almonds; 2 cloves garlic, quartered; and 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add 2 tablespoons olive oil and 2 tablespoons water. Process to the consistency of soft butter. Serve immediately or cover and chill for up to 2 days or freeze for up to 1 month. Let stand at room temperature at least 15 minutes before serving. Makes about 2/3 cup.