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Tomato-Walnut Pesto Spread Recipe
Tomato-Walnut Pesto Spread Recipe photo by Taste of Home

Tomato-Walnut Pesto Spread Recipe

Publisher Photo
Whenever I bring this popular spread to parties, I know I'm going to get recipe requests. The red, green and white layers make it especially festive for Christmastime.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 18 servings

Ingredients

  • 3 tablespoons chopped oil-packed sun-dried tomatoes, patted dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 2 tablespoons butter, softened
  • 1/2 cup finely chopped walnuts
  • 1/2 cup prepared pesto
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers) equals 129 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 137 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. Line a 4-cup mold with plastic wrap; coat with cooking spray. Place tomatoes in bottom of mold; set aside.
  2. In a large bowl, beat the cheeses, sour cream and butter until blended. In another bowl, combine walnuts and pesto. Spread cheese mixture over tomatoes in prepared mold; top with walnut mixture.
  3. Bring edges of plastic wrap together over pesto; press down gently to seal. Refrigerate for at least 4 hours or until firm. Open plastic wrap; invert mold onto a serving plate. Serve with crackers. Yield: 2-1/3 cups.
Originally published as Tomato-Walnut Pesto Spread in Country Woman Christmas Annual 2009, p26

Nutritional Facts

2 tablespoons (calculated without crackers) equals 129 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 137 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tomato-Walnut Pesto Spread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 11, 2013

Colorful!

MY REVIEW
Reviewed Dec. 18, 2012

This was excellent and I got so manycomplements on this appetizer. I chopped the sundried tomatoes in a smalll food processor which made it more spreadable. I have made this recipe twice already. Once in a 3-cup mold and one in a 4-cup. Both were great!

MY REVIEW
Reviewed Nov. 27, 2012

I have been making this recipe for many many years... it is always a big hit for guests at christmas

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