Rinse the basil. Set aside a small sprig for decoration. Pluck the remaining leaves from the stems and chop coarsely. Fry 2/3 of the pine nuts in a frying pan, stirring, until golden.
Put the remaining pine nuts through an almond grinder. Pass the feta cheese through a sieve and mix with the butter, the Parmesan cheese and the whipped cream until creamy. Add the chopped basil and the ground pine nuts.
Rinse a porcelain or metal mold – capacity 500 ml – with tap water and pour in the cheese cream, smoothing it out. Place in the icebox for 3-4 hours and then turn out onto a plate. Sprinkle with the toasted pine nuts and dress up with the basil sprig.
Serve with baguette and pita bread or tomatoes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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