Cheese and Pesto Spread

Name: Cheese and Pesto Spread
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 24 grams firmly packed basil leaves; 24 grams firmly packed basil leaves; 340 grams package Brie cheese; 227 grams package cream cheese, softened; 2 teaspoons minced garlic; 119 milliliters heavy whipping cream; 72 milliliters olive oil; 6 Tbsps grated Parmesan cheese; 34 grams toasted pine nuts; 6 Tbsps grated Romano cheese; 6 Tbsps grated Romano cheese

Cheese and Pesto Spread

You can never have too many side dish recipes, so give Cheese and Pesto Spread a try. Watching your figure? This gluten free and primal recipe has 288 calories, 9g of protein, and 27g of fat per serving. This recipe serves 12. A mixture of firmly basil leaves, pine nuts, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 6 hours and 20 minutes. If you like this recipe, you might also like recipes such as Pesto Cream Cheese Spread, Pesto-Pepper Cheese Spread, and Layered Pesto Cheese Spread.

Instructions

Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped.

Ingredients you will need

Fresh Basil

Pine Nuts

Garlic

Equipment you will use

Blender

Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.

Ingredients you will need

Romano Cheese

Olive Oil

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

Ingredients you will need

Cream Cheese

Brie

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream

Cheese

Mounds Bar

Cream

Equipment you will use

Whisk

Bowl

Line a 3 1/2-cup mold with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

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.

Ingredients you will need

Basil Pesto