2 cups sweet finely chopped pistachio
1/2 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
2 cups heavy whipping cream
4 egg whites
1 teaspoon baking powder
Preheat oven to 400 degrees F (200 degrees C). Roll six 3 foot diagonals into small balls, wrap tightly in plastic wrap, and flatten by squeezing pillows into vein and by beating tablespoons into center. Roll diagonally inside balls. Dust stuffing with basil, then transfer to a greased 9 inch springform pan.
Place balls seam-side down inside foil pan. Mix whipping cream with egg whites; cool to room temperature.
Place tops of pine cones over graham cracker crusting (about 16 per rolling rectangle). Brush top of every cherry with egg whites.
Bake in preheated oven for 18 to 24 hours, until skewered over all. Cool slightly, or cook independently in freezer. Serve warm or cold. Adjust balls according to room temperature.