Cheese Pesto Pate Recipe
Ingredients
1 1/2 cups firmly packed parsley
3/4 cup grated Parmesan cheese
1/4 cup hazelnuts or walnuts
1/4 cup olive oil or cooking oil
2 tablespoons snipped fresh basil, marjoram, thyme, or dill, or 1 teaspoon dried basil, marjoram, thyme, or dillweed, crushed
1 8-ounce package cream cheese, softened
1 5-ounce container semisoft cheese with French onion or 1/2 of an 8-ounce tub cream cheese with chives and onion
2 tablespoons milk Crackers, pita wedges, and/or carrot or celery sticks
How to make Cheese Pesto Pate
1 Line a 3-cup bowl or mold with plastic wrap; set aside. In a blender container or food processor bowl combine parsley, Parmesan cheese, and nuts. Cover and blend or process with several on/off turns until mixture is crumbly, stopping frequently to scrape down side of container. With machine running slowly, add oil and blend or process until mixture is the consistency of soft butter. Add desired herb to the mixture, blending or processing until well mixed; set aside.2 In a medium mixing bowl beat cream cheese and semisoft cheese with an electric mixer until smooth. Stir in milk.
3 Spread half of the herb mixture evenly into the prepared bowl. Top with half of the cheese mixture. Repeat layers. Cover and refrigerate for several hours or overnight.
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Cheese Pesto Pate
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