Tomato-Walnut Pesto Spread Recipe

5 3 2
Tomato-Walnut Pesto Spread Recipe
Tomato-Walnut Pesto Spread Recipe photo by Taste of Home
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Tomato-Walnut Pesto Spread Recipe

Read Reviews
5 3 2
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Directions

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.
Originally published as Tomato-Walnut Pesto Spread in Country Woman Christmas Annual 2009, p26

Nutritional Facts

2 tablespoons: 129 calories, 12g fat (5g saturated fat), 24mg cholesterol, 137mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  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

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Reviews forTomato-Walnut Pesto Spread

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Alilina User ID: 7366551 210396
Reviewed Aug. 11, 2013

"Colorful!"

MY REVIEW
mscp User ID: 6038255 109842
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
SusanTriplett User ID: 6797880 210395
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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