Best 4 Basil Walnut Cheese Spread Recipes

PESTO WITH WALNUTS

Steps:

• Remove basil leaves from the stems. Shock the leaves in a bowl of ice water and remove immediately to paper towels to dry. (May also use a salad spinner to remove water.)
• Place walnuts and garlic cloves in a food processor and pulse until chopped. Add basil leaves and pulse until chopped to desired consistency.
• Pour olive oil into the food processor chute while on low to combine with the basil mixture. Add more olive oil if you desire.
• Remove to a bowl and add salt, lemon zest, and Parmesan cheese. Stir until combined.
• Serve immediately on toasted baguette. May store pesto in refrigerator for 2-3 days in a sealed jar. To save for later, cover pesto with a layer of olive oil and refrigerate.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

BASIL & WALNUT CHEESE SPREAD

Steps:

• Set out cream cheese until softened.
• Heat oven to 350 degrees F.
• Place walnuts in a shallow baking dish.
• Bake for 5-8 minutes or until nuts are browned.
• (Stir them once or twice during baking) Combine the rest of the ingredients in a small bowl.
• Add and stir in the walnuts.
• Cover and chill for a couple of hours to blend flavors.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.