1Line 2-cup bowl or mold with plastic wrap. Arrange basil leaves in bowl on plastic wrap. Place chicken, pesto and mayonnaise in food processor. Cover and process until smooth.
2Spoon pesto mixture into bowl, pressing firmly.Cover and refrigerate at least 2 hours but no longer than 24 hours.
3Turn bowl upside down onto serving plate; remove bowl and plastic wrap. Garnish with bell pepper strips. Serve with crackers.