Cheese and Pesto Spread recipe

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Ingredients

1 cup firmly packed basil leaves
¼ cup toasted pine nuts
1 ½ teaspoons minced garlic
6 tablespoons grated Parmesan cheese
6 tablespoons grated Romano cheese
⅓ cup olive oil
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package Brie cheese
½ cup heavy whipping cream

Nutrition Info

288.4 calories
carbohydrate: 1.7 g
cholesterol: 68.2 mg
fat: 27.1 g
fiber: 0.2 g
protein: 10.4 g
saturatedFat: 13.4 g
servingSize: -
sodium: 318.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil, blend until smooth.

  2. Beat cream cheese and Brie cheese together in a bowl until nearly smooth.

  3. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.

  4. Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold, top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

Recipe Yield

12 servings

Recipe Note

A nice, light spread perfect for holiday entertaining. Serve with crackers.

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