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Ingredients

1 cup firmly packed basil leaves ¼ cup toasted pine nuts 1 ½ teaspoons minced garlic 6 tablespoons grated Parmesan cheese 6 tablespoons grated Romano cheese ⅓ cup olive oil 1 (8 ounce) package cream cheese, softened 1 (12 ounce) package Brie cheese ½ cup heavy whipping cream

Nutrition Info

288.4 calories carbohydrate: 1.7 g cholesterol: 68.2 mg fat: 27.1 g fiber: 0.2 g protein: 10.4 g saturatedFat: 13.4 g servingSize: - sodium: 318.4 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Blend basil leaves, pine nuts, and garlic together in a blender until evenly chopped. Add Parmesan cheese, Romano cheese, and olive oil, blend until smooth.
Beat cream cheese and Brie cheese together in a bowl until nearly smooth.
Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into cheese mixture.
Line a 3 1/2-cup mold with plastic wrap. Spread 1/4 the cheese mixture into the mold, top with 1/3 the basil pesto. Repeat layering 2 more times, ending with cheese mixture. Refrigerate until set, 6 to 24 hours. Turn mold onto a plate and remove plastic wrap.

12 servings

A nice, light spread perfect for holiday entertaining. Serve with crackers.