Cheese and Pesto Spread

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"A nice, light spread perfect for holiday entertaining. Serve with crackers."
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6 h 20 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
  3. 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.
  4. 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.



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