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Cheese Layer:
Pesto Layer:
Make Cheese Layer:
Beat cream cheese and Brie together until nearly smooth. Beat whipping cream until soft peaks from. Fold whipped cream into cheese mixture.
Make Pesto Layer:
Assembly:
To serve, unmold on a plate. Remove plastic wrap. Garnish with fresh basil, if desired.
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 8-ounce package cream cheese
1 4-1/2-ounce package Brie cheese
1/2 cup heavy cream
1 cup fresh basil leaves, firmly packed
1/2 cup parsley sprigs, firmly packed
1/2 cup Parmesan Cheese, grated
1/4 cup pine nuts, walnuts or almonds
2 cloves garlic, quartered
1/4 cup olive oil
Extra basil, for garnish
Soften cream cheese and Brie cheese.
In blender container combine basil, parsley, Parmesan cheese, nuts, garlic, and 2 tablespoon oil. Cover, blend with on off turns until a paste forms. Gradually add remaining oil, blending on low speed until smooth.
Line a 3-1/2- or 4-cup mold with plastic wrap. Spread one fourth of cheese mixture into mold. Top with one third of the pesto. Repeat layers twice. Top with cheese mixture. Chill 6 to 24 hours.
A hit whenever I serve it. I bring it to events and people look forward to it yearly. Very rich so serves lots of people. To make it easier, I use bottled pesto sauce. It has more oil, but this recipe is not low fat.