Try this Pesto Red Pepper Cream Spread recipe, or contribute your own.
Suggest a better descriptionBeat softened cream cheese in a large bowl until light and fluffy. Divide into thirds. For pesto, combine basil, pinenuts and garlic in a food processor. Whirl until finely chopped. Stir basil mixture into one of the divided cream cheeses, along with the Parmesan cheese. Place red peppers in a clean food processor bowl. Whirl until pureed. Transfer to a small skillet. Whisk in cornstarch until well blended and smooth. Bring to simmering over medium heat; cook for about 3 to 5 minutes. Cool for 15 minutes. Whisk into another third of the cream cheese until well blended. Mix green onion into the remaining third of cream cheese until well blended. Line a 6 cup bowl with plastic wrap, leaving a 2" over hand on all sides. Turn pesto cream cheese into lined bowl and pack firmly. Spoon on green onion mixture; carfully spreading to cover the pesto layer. Top with red pepper layer, spreading to completely cover the green onion layer. Cover the top with the plastic wrap overhang. Refrigerate for 2 to 3 hours or until firm. Fold back the plastic wrap; unmold onto a serving plate. Garnish with fresh basil leaves. Posted to FOODWINE Digest by Toni Office
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 265 | ||
Calories from Fat: 224 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 96.6mg | 3 % | |
Potassium 216.8mg | 6 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.9g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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