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.
Add Parmesan cheese, Romano cheese, and olive oil; blend until smooth.
Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
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.
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.