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Pesto Cheese Logs

Holidaycooking's picture
These pesto cheese logs are great as appetizers or starters for dinner parties or occasions. Prepared with liberal amount of cream cheese along with equal parts of pesto sauce and feta cheese, the cheese logs are blended in a processor to combine. Rolled in a walnut and carrot parsley mix, the pesto cheese logs are wonderfully appetizing and peppy.
  Walnuts 1⁄3 Cup (5.33 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Prepared pesto sauce 1⁄3 Cup (5.33 tbs)
  Crumbled feta cheese 1⁄3 Cup (5.33 tbs)
  Cracked black pepper 2 Teaspoon
  Finely shredded carrot 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Assorted crackers 1⁄2 Cup (8 tbs)
  Carrot slivers 2 Tablespoon (For Garnish)
  Parsley 2 Tablespoon (For Garnish)
  Fresh thyme 2 Tablespoon (For Garnish)

Preheat oven to 350°F.
To toast walnuts, place on baking sheet.
Bake 8 to 10 minutes or until golden brown, stirring frequently; cool.
Process walnuts in food processor using on/off pulsing action until walnuts are ground, but not pasty.
Remove from food processor; set aside.
Process cream cheese, pesto and feta cheese in food processor until smooth.
Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log.
Wrap waxed paper around cheese log.
Repeat with remaining cheese mixture.
Refrigerate logs at least 4 hours, until well chilled.
Roll each chilled log to form 5-inch log.
Combine walnuts and pepper.
Roll 1 log in nut mixture to coat.
Combine carrot and parsley.
Roll remaining log in carrot mixture to coat.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1716 Calories from Fat 1343

% Daily Value*

Total Fat 153 g235.2%

Saturated Fat 60.5 g302.6%

Trans Fat 0 g

Cholesterol 293.9 mg98%

Sodium 2197.2 mg91.5%

Total Carbohydrates 62 g20.8%

Dietary Fiber 12.7 g51%

Sugars 13.6 g

Protein 31 g61.5%

Vitamin A 392.4% Vitamin C 223.2%

Calcium 76.9% Iron 82.7%

*Based on a 2000 Calorie diet

Pesto Cheese Logs Recipe