Ingredients
¼cupBlue Diamond Lightly Salted Almonds
1garlic clove
2tbspparmesan,freshly grated
1½cupsfresh basil leaves,packed
2tbspolive oil
3ozcream cheese,softened
4ozcream cheese,softened
⅓cupParmesan cheese,freshly grated
⅓cupsun-dried tomatoes,packed in oil
2tbspBlue Diamond Lightly Salted Almonds
1tbsptomato paste
3ozcream cheese,softened
salt and pepper,to taste
almonds,chopped, for garnish, optional
basil leaves,for garnish, optional
¼cupBlue Diamond Lightly Salted Almonds
1clovegarlic
2tbspparmesan,freshly grated
1½cupsfresh basil leaves,packed
2tbspolive oil
3ozcream cheese,softened
4ozcream cheese,softened
⅓cupparmesan cheese,freshly grated
⅓cupsun dried tomatoes,packed in oil
2tbspBlue Diamond Lightly Salted Almonds
1tbsptomato paste
3ozcream cheese,softened
Salt and pepper,to taste
chopped almonds,for garnish, optional
basil leaves,for garnish, optional
Preparation
Line a 3-cup bowl or mold with plastic wrap.
In a food processor, grind ¼ cup of almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.
Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.
Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.
Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.
In a food processor, blend together 4 ounces of cream cheese and ⅓ cup of Parmesan cheese to make the white layer. Spread the white layer on top of the green layer and chill for at least 30 minutes.
To make the red layer, grind together the sun dried tomatoes and 2 tablespoons of almonds in the food processor. Add the cream cheese and tomato paste and process until the mixture is thoroughly combined. Add salt and pepper to taste if desired.
Spread the red layer on top of the white layer in the mold.
Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.
To serve, invert the mold onto a plate and remove the plastic wrap. Garnish with chopped almonds and basil leaves if desired. Serve with vegetables, crackers and chips.
Line a 3-cup bowl or mold with plastic wrap.
In a food processor, grind ¼ cup almonds with the garlic, parmesan, and basil leaves until everything is finely chopped.
Pour in the olive oil and blend until paste forms. Season to taste with salt and pepper.
Add the cream cheese and process until the pesto mixture and cream cheese is thoroughly combined.
Spread the pesto mixture into the bottom of the mold. Chill in the refrigerator for at least 30 minutes.
In a food processor, blend together 4 ounces of cream cheese and ⅓ cup parmesan cheese to make the white layer. Spread the white layer on top of the green layer and chill for at least 30 minutes.
To make the red layer, grind together the sun dried tomatoes and 2 tablespoons of almonds in the food processor. Add the cream cheese and tomato paste and process until the mixture is thoroughly combined. Add salt and pepper to taste if desired.
Spread the red layer on top of the white layer in the mold.
Cover the mold with plastic wrap and chill for at least 1 hour, or up to 3 days.
To serve, invert the mold onto a plate and remove the plastic wrap. Garnish with chopped almonds and basil leaves if desired. Serve with vegetables, crackers and chips.
