Pesto Cheese Wreath

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make Parsley Basil Pesto ( can purchase pesto) 2 cups fresh parsley leaves 1/4 cup pine nuts or pistachios 2 tbsp grated Parmesan cheese 2 cloves garlic, peeled 1 tbsp dried basil leaves, crushed 1/4 tsp salt 2 tbsp olive or vegetable oil Process all ingredients except oil in processor or blender until finely chopped. With machine running, add oil gradually, processing until mixture is smooth. Set aside

Step 2

Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.

Step 3

Line 5 cup ring mold (can substitute Bundt cake pan but it will be shallow) with plastic wrap. Spoon half the cream cheese mixture into prepared-mold and spread evenly. Spread Parsley Basil Pesto evenly over cheese mixture; top with chopped red peppers. Spoon remaining cheese mixture over peppers, spread evenly. Cover and refrigerate until cheese mixture is firm, 8 hours or overnight.

Step 4

Uncover mold, invert onto serving plate. Carefully remove plastic wrap. Smooth top and sides of wreath with spatula. Garnish with pepper strips/pimento and parsley leaves to make bows and pine leaves