Cheese And Pesto Spread – a delicious recipe with basil, nuts, garlic, Parmesan cheese, Romano cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
770
kcal
Calories
72
g
Fat
8
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup firmly packed basil leaves, 1/4 cup toasted pine nuts, 1 1/2 teaspoons minced garlic, 6 tablespoons grated Parmesan cheese, and more.
Yes, Cheese And Pesto Spread falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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