New this month
Get the Allrecipes magazine

Cheese and Pesto Spread

 made it  |  0 reviews   |   photos
CHStewart

"A nice, light spread perfect for holiday entertaining. Serve with crackers."
Added to shopping list. Go to shopping list.

Ingredients

6 h 20 m servings 288 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 288 calories; 27.1 g fat; 1.7 g carbohydrates; 10.4 g protein; 68 mg cholesterol; 318 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0