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Dried Tomato Pesto Spread

  Cream cheese 8 Ounce, softened (1 Package)
  Feta cheese 2 Ounce, crumbled
  Garlic 2 Clove (10 gm), minced
  Milk 1 Tablespoon
  Basil leaves 1 Cup (16 tbs), firmly packed
  Parsley sprigs 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Pine nuts/Walnuts / almonds 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 3 Tablespoon
  Pine nuts/Walnuts / almonds, toasted 2 Tablespoon
  Dried tomatoes 1⁄2 Cup (8 tbs), finely chopped (Oil Packed)
  Crackers/Toasted french bread slices 1 Cup (16 tbs)

1. In a food processor bowl or mixing bowl, combine the cream cheese, feta cheese, 2 cloves garlic, and milk. Cover and process or beat with an electric mixer on medium speed till almost smooth.
2. For pesto, in a clean food processor bowl or blender container, combine the basil, parsley, Parmesan cheese, 1/4 cup nuts, 2 cloves garlic, and olive oil. Cover and process or blend with several on-off turns till almost smooth, stopping machine several times and scraping sides; set aside.
3. Line a 3 1/2- to 4-cup mold with plastic wrap. Sprinkle the 2 tablespoons toasted nuts over bottom of mold. Spoon one-fourth cheese mixture atop nuts, spreading evenly. Carefully spread with half the pesto. Add another one-fourth of cheese mixture.
4. Sprinkle tomatoes atop cheese in mold. Add another one-fourth cheese mixture and the remaining pesto. Spread remaining cheese mixture atop. Cover; chill at least 4 hours or overnight.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2939 Calories from Fat 1815

% Daily Value*

Total Fat 211 g324.6%

Saturated Fat 79.4 g397.1%

Trans Fat 0 g

Cholesterol 335.4 mg111.8%

Sodium 3687.6 mg153.6%

Total Carbohydrates 200 g66.6%

Dietary Fiber 6 g24.1%

Sugars 16.1 g

Protein 71 g142%

Vitamin A 208.3% Vitamin C 165.3%

Calcium 127.4% Iron 108.6%

*Based on a 2000 Calorie diet


Dried Tomato Pesto Spread Recipe