This is an exceptionally rich spread that I serve for parties along with crackers, chips and crudites. It is always well received...based on an original Sunset Magazine recipe from the early 1980s. It will stay fresh for 3-4 days. Leftovers good on pasta or baked potatoes. Line a bread/loaf pan with plastic wrap, generously extending plastic over the edges. In a large bowel, beat cream cheese and butter together until smooth. Using a rubber spatula, spread about 1/3 of the cheese mixture in the bottom of the pan, spreading to the corners. Cover with 1/3 of the pesto. Alternate the cheese and pesto, finishing with cheese. Fold the plastic wrap over the mixture, press down gently to compact and press out any bubbles. Refrigerate until firm...about 2 hours. Unmold onto a plate (I use an oval platter). Garnish with basil and pine nuts. (Sometimes I make pesto with pecans!!yummy!!) 16 servings: 345 calories approx. 6 grams protein, 3 grams carbohydrates Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov 1996 22:06:00 -0800 From: MGB
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|Serving Size: 1 Serving (4284g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4399 (41%)|
|Amt Per Serving||% DV|
|Total Fat 488.7g||652 %|
|Saturated Fat 159.7g||799 %|
|Monounsaturated Fat 190.5g|
|Polyunsanturated Fat 100g|
|Cholesterol 5681.7mg||1748 %|
|Sodium 1882.4mg||65 %|
|Potassium 2267.6mg||60 %|
|Total Carbohydrate 1446.8g||426 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 1438.5g|
|Protein 192.5g||275 %|
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Calories per serving: 10767
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