Preheat a grill to high.

Brush the pita lightly on both sides with olive oil and season with salt and pepper, to taste. Place on the grill and grill until marked on both sides, about 1 to 2 minutes per side. Remove from the grill and cut each pita into 8 triangles.

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.

Using oven mitts or pot holders, remove the cream cheese from the microwave and spoon the Basil Pesto evenly over it. Return plate to the microwave and cook, uncovered, on high until the pesto is just warm but still thick, 5 to 10 seconds.

Alternately, place cheese in gratin dish. Pour pesto over cheese. Slide under broiler for 7 to 8 minutes until warm and bubbly.

Remove the dip and serve with grilled pita.

In a blender, combine all the ingredients and process on high speed until smooth, 1 to 2 minutes.

Pour into an airtight container and refrigerate until ready to use, up to 3 days. (The pesto also will keep in an airtight container frozen for up to 2 months.)

Yield: 1 cup