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Pesto Cheese Logs Recipe
|Walnuts||1⁄3 Cup (5.33 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Prepared pesto sauce||1⁄3 Cup (5.33 tbs)|
|Crumbled feta cheese||1⁄3 Cup (5.33 tbs)|
|Cracked black pepper||2 Teaspoon|
|Finely shredded carrot||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Assorted crackers||1⁄2 Cup (8 tbs)|
|Carrot slivers||2 Tablespoon (For Garnish)|
|Parsley||2 Tablespoon (For Garnish)|
|Fresh thyme||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1716 Calories from Fat 1343
% Daily Value*
Total Fat 153 g235.2%
Saturated Fat 60.5 g302.6%
Trans Fat 0 g
Cholesterol 293.9 mg
Sodium 2197.2 mg91.5%
Total Carbohydrates 62 g20.8%
Dietary Fiber 12.7 g51%
Sugars 13.6 g
Protein 31 g61.5%
Vitamin A 392.4% Vitamin C 223.2%
Calcium 76.9% Iron 82.7%
*Based on a 2000 Calorie diet
To toast walnuts, place on baking sheet.
Bake 8 to 10 minutes or until golden brown, stirring frequently; cool.
Process walnuts in food processor using on/off pulsing action until walnuts are ground, but not pasty.
Remove from food processor; set aside.
Process cream cheese, pesto and feta cheese in food processor until smooth.
Spread 3/4 cup cheese mixture on waxed paper and form 4-inch log.
Wrap waxed paper around cheese log.
Repeat with remaining cheese mixture.
Refrigerate logs at least 4 hours, until well chilled.
Roll each chilled log to form 5-inch log.
Combine walnuts and pepper.
Roll 1 log in nut mixture to coat.
Combine carrot and parsley.
Roll remaining log in carrot mixture to coat.