Warm Basil Pesto Spread Recipes

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

BASIL PESTO RECIPE

Steps:

• Add all the ingredients except parmesan to a food processor or high-powered blender. Blend on high until it's very smooth.
• Add the parmesan and blend it again until it's smooth.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

HOT CHEESY PESTO DIP

Steps:

• Preheat oven to 400°F.
• Stir cream cheese and sour cream until smooth. Stir in cheeses and pesto. Spread cheese mixture into an oven safe baking dish that holds at least 14 ounces (an extra large ramekin will do).
• Bake for about 10-15 minutes or until hot and bubbly. Serve hot with chips or crackers.

WARM BASIL PESTO SPREAD

Steps:

• Heat grill to medium heat.
• Place unwrapped Neufchatel on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill grate; cover with lid.
• Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.
• Transfer foil to platter. Serve cheese spread with crackers.

PESTO HERB SPREAD

Steps:

• Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

PESTO WITH WALNUTS

Steps:

• Remove basil leaves from the stems. Shock the leaves in a bowl of ice water and remove immediately to paper towels to dry. (May also use a salad spinner to remove water.)
• Place walnuts and garlic cloves in a food processor and pulse until chopped. Add basil leaves and pulse until chopped to desired consistency.
• Pour olive oil into the food processor chute while on low to combine with the basil mixture. Add more olive oil if you desire.
• Remove to a bowl and add salt, lemon zest, and Parmesan cheese. Stir until combined.
• Serve immediately on toasted baguette. May store pesto in refrigerator for 2-3 days in a sealed jar. To save for later, cover pesto with a layer of olive oil and refrigerate.

BASIL WALNUT SPREAD

Steps:

• Gather the ingredients.
• In ​a food processor , combine the basil and garlic. Process until finely chopped. Add cream cheese, Parmesan cheese, walnuts, olive oil, and a few turns of ground black pepper. Process until smooth.
• Transfer spread mixture to a serving dish and garnish with fresh basil leaves.
• Serve with assorted crackers or baguette rounds.
• Enjoy!