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Pesto Cheese Terrine

Rated as 5 out of 5 Stars

"Three differently flavored layers of cream cheese--lemon and almond, basil pesto, and sun-dried tomato pesto--are chilled and served with crackers for an easy, elegant appetizer spread."
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2 h 20 m servings 264 cals
Original recipe yields 15 servings


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  • Prep

  • Ready In

  1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
  2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
  3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
  4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.


  • * NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.

Nutrition Facts

Per Serving: 264 calories; 19.1 g fat; 19 g carbohydrates; 4.7 g protein; 26 mg cholesterol; 389 mg sodium. Full nutrition

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I followed this recipe as it was written and when tasting the individual layers, felt the sundried tomato pesto was going to over power the rest. However, after layering it and chilling it, the...