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Add a photoПорций: 12
Ингредиенты
- 16 ounce Cream cheese, softened
- 16 ounce Unsalted butter, softened
- 1/2 c. Pine nuts
- 2 x Garlic cloves
- 4 c. Fresh basil
- 6 x Parsley sprigs
- 1/2 c. Extra virgin olive oil
- 1/2 c. Freshly grated Parmesan or possibly Romano cheese
Инструкции
- Beat cream cheese and butter in mixer bowl till light and fluffy. Line bottom and sides of 10-inch ring mold with cheese mix, approximately 1/2 inch thick; reserve remaining cheese mix. Process pine nuts, garlic, basil and parsley in food processor till smooth. Add in oil gradually, processing till smoth paste forms. Add in Parmesan cheese. Process just till mixed. Pour over cheese layer to within 1 inch of top of mold.
- Cover with reserved cheese mix to enclose pesto sauce. Refrigeratetill hard. Unmold onto serving plate; garnish with greens and edible flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 535 | |
| Calories from Fat 502 | 94% |
| Total Fat 57.2g | 72% |
| Saturated Fat 29.18g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 226mg | 9% |
| Potassium 112mg | 3% |
| Total Carbs 2.64g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.46g | 1% |
| Protein 5.57g | 9% |
