| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 25 | Servings | |
INGREDIENTS
| 16 | oz | Cream cheese, softened |
| 16 | oz | Unsalted butter, softened |
| 1/2 | c | Pine nuts |
| 2 | Garlic cloves | |
| 4 | c | Fresh basil |
| 6 | Parsley sprigs | |
| 1/2 | c | Olive oil |
| 1/2 | c | Freshly grated Parmesan or |
| Romano cheese |
INSTRUCTIONS
Beat cream cheese and butter in mixer bowl until light and fluffy. Line bottom and sides of 10-inch ring mold with cheese mixture, approximately 1/2 inch thick; reserve remaining cheese mixture. Process pine nuts, garlic, basil and parsley in food processor until smooth. Add oil gradually, processing until smoth paste forms. Add Parmesan cheese. Process just until mixed. Pour over cheese layer to within 1 inch of top of mold. Cover with reserved cheese mixture to enclose pesto sauce. Chill until firm. Unmold onto serving plate; garnish with greens and edible flowers. Source: Great Recipes from Great Gardeners Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 247
Total Fat: 28.1g
Cholesterol: 60.7mg
Sodium: 99.8mg
Potassium: 352.3mg
Carbohydrates: 6.8g
Fiber: 4.5g
Sugar: <1g
Protein: 5g