Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.95 Kcal (615 kJ) | ||
| Calories from fat | 127.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 22% | |
|---|---|---|---|
| Cholesterol | 21.71mg | 7% | |
| Sodium | 151.56mg | 6% | |
| Potassium | 44.18mg | 1% | |
| Total Carbs | 1.18g | 0% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 474.92 Kcal (1988 kJ) | ||
| Calories from fat | 410.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.66g | 22% | |
|---|---|---|---|
| Cholesterol | 70.15mg | 7% | |
| Sodium | 489.83mg | 6% | |
| Potassium | 142.8mg | 1% | |
| Total Carbs | 3.82g | 0% | |
| Sugars | 0.92g | 1% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 14.64g | 9% | |
| Vitamin C | 1.8mg | 1% | |
| Iron | 1.2mg | 2% | |
| Calcium | 391mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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