1. With the back of a knife, smash the garlic to release the oils. Place the garlic in a food
processor fitted with a steel blade.
2. Stack the basil leaves and finely chiffonade. Add all the herbs to the food processor and
pulse until finely chopped, about 30 seconds.
2. Drop in the cream cheese and pulse until well blended, scraping down the sides of the bowl
3. Transfer to a small bowl and refrigerate for at least 2 hours. Serve with simple crackers or
thinly sliced grilled French bread. Garnish with nasturtium flowers.