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Tomato-Walnut Pesto Spread

 Tomato-Walnut Pesto Spread
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.
18 ServingsPrep: 15 min. + chilling


  • 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


  • Line a 4-cup mold with plastic wrap; coat with cooking spray. Place
  • tomatoes in bottom of mold; set aside.
  • 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.
  • 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.
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.

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Tomato-Walnut Pesto Spread (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.