Yield: 1 Servings
|8 ounces||Pesto (your favorite recipe or purchased)|
|16 ounces||Cream Cheese, at room temperature (do not used whipped product)|
|12 ounces||Unsalted butter, at room temperature|
|Pine nuts and basil leaves for garnish|
This is an exceptionally rich spread that I serve for parties along with crackers, chips and crudites. It is always well received...based on an original Sunset Magazine recipe from the early 1980's. It will stay fresh for 3-4 days. Leftovers good on pasta or baked potatoes.
Line a bread/loaf pan with plastic wrap, generously extending plastic over the edges.
In a large bowel, beat cream cheese and butter together until smooth. Using a rubber spatula, spread about ⅓ of the cheese mixture in the bottom of the pan, spreading to the corners. Cover with ⅓ of the pesto. Alternate the cheese and pesto, finishing with cheese.
Fold the plastic wrap over the mixture, press down gently to compact and press out any bubbles.
Refrigerate until firm...about 2 hours.
Unmold onto a plate (I use an oval platter). Garnish with basil and pine nuts. (Sometimes I make pesto with pecans!!yummy!!) 16 servings: 345 calories approx. 6 grams protein, 3 grams carbohydrates Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov 1996 22:06:00 -0800 From: MGB <DonutDolly@...>