Cheese and Pesto Spread Recipe

Cheese and Pesto Spread Recipe

  • 1 cup firmly packed basil leaves
  • 1/4 cup toasted pine nuts
  • 1 1/2 teaspoons minced garlic
  • 6 tablespoons grated Parmesan cheese
  • 6 tablespoons grated Romano cheese
  • 1/3 cup olive oil
  • 1 (8 ounce) package cream cheese, softened
  • 1 (12 ounce) package Brie cheese
  • 1/2 cup heavy whipping cream
  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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