junior women's club pesto mold

more summer party food. 

a million years ago, i was in the junior women's club in a southern town somewhere far far away. this recipe is from our little cookbook of the time:

junior women's club pesto mold

(keep in mind that this works beautifully with fat free cream cheese or even tofu "cream cheese" -- the butter seems necessary in my experiments.)

Whip together:
16 ounces cream cheese, softened
1 stick unsalted butter, softened.  Set aside.

In a food processor, chop a jar of sundried tomatoes in oil.  Set aside.

In a food processor, make the pesto by grinding together:
1/4 cup toasted pecans
3-6 garlic cloves
3 cups basil (fresh)
1/2 tsp salt
3/4 cup freshly grated parmesan.

Line a 4 cup mold with plastic wrap.
Place 1/4 cheese mixture in a layer.
Top with 1/3 tomatoes, then 1/3 of the pesto.
Repeat until you end with a layer of cheese.

Fold wrap over top and pack down firmly.
Lay a plate on top of the wrap, if your mold shape accepts it.
Chill at least 8 hours.
Unmold to serve.  (Great with water crackers and crudités.)

Comments

[leigh]

this sounds fabulous! can't wait to make it for my next dinner invite.

[trish]

leigh yes it is so so good.

and with the lower-fat substitutions it's actually not so bad for you.

thanks for visiting!