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Categories:
garlic fresh basil Parmesan cheese olive oil sunflower seeds cream cheese butter tomato cooking spray
Viewed: 72 - Published at: 3 years agoIngredients
- 4 garlic cloves
- 3 cups fresh basil, firmly packed
- 1 cup parmesan cheese, freshly grated
- 1 cup olive oil
- 1 cup sunflower seeds (shelled kernels)
- 2 (8 ounce) packages cream cheese, room temperature
- 2 cups butter, room temperature (4 sticks)
- 12 cup sun-dried tomato, drained
- cooking spray
Method
- For Pesto.
- With processor running, drop garlic through feed tube and mince finely.
- Add remaining ingredients and process until smooth, about 1 minute.
- Transfer to small bowl, cover and refrigerate until ready to use.
- For Mold.
- Mix cream cheese and butter in processor or large bowl of electric mixer, stopping occasionally to scrape down sides of bowl, until well blended.
- Spread 1/3 of cheese mixture in bottom of 7-cup mold that has been sprayed with cooking spray.
- Layer tomatoes over cheese.
- Cover with 1/3 of cheese mixture, spreading evenly.
- Spread with pesto.
- Add remaining cheese mixture, spreading evenly.
- Refrigerate at least 2 hours or overnight (preferable).
- Unmold onto platter and serve at room temperature.
