Pesto Cheese Roll (Print Version)
# Ingredients:
→ Cheese Center
01 -
8 oz basil pesto, divided into two parts
02 -
16 oz cream cheese, softened
03 -
¼ cup finely grated Parmesan cheese
04 -
½ cup chopped sun-dried tomatoes
→ Crunchy Coating
05 -
2 tbsp finely chopped parsley (fresh)
06 -
¼ cup walnuts, toasted and minced
→ Side Snacks
07 -
Raw veggies
08 -
Cracker selections
# Instructions:
01 -
Use a hand mixer to beat the cream cheese in a bowl until it's light and creamy.
02 -
Evenly divide the whipped cream cheese between two bowls. Stir pesto into one bowl until smooth. Mix Parmesan and sun-dried tomatoes into the other half.
03 -
On some plastic wrap, spread the tomato mixture into a thin rectangle, about ½ inch thick. Spread the pesto layer on top evenly.
04 -
Carefully roll the layers into a log by lifting the plastic wrap. Twist the ends closed so it stays tight.
05 -
Place the cheese roll in the fridge to firm it up. Let it chill for at least 2 hours.
06 -
Take the chilled log out of the wrap and roll it gently through a mix of parsley and walnuts. Press lightly to make it stick well.
07 -
Move the cheese log onto a platter. Put crackers or veggies around it. Serve chilled or let it come to room temp first.
# Notes:
01 -
Chilling first makes the roll stable enough to coat easily without breaking.