Shelly's Recipe

*PESTO CHEESE WREATH*

Category: Cheeseballs

Parsley-Basil Pesto (recipe follows)
3 (8 oz) pkg cream cheese, softened
1/2 cup mayonnaise
1/4 cup whipping cream or half-and-half
1 tsp sugar
1 tsp onion salt
1/3 cup chopped roasted red peppers or pimiento, drained
Pimiento strips and Italian flat leaf parsley leaves (optional)
Assorted crackers and cut-up vegetables

Prepare Parsley-Basil Pesto; set aside. Beat cream cheese and mayonnaise in medium bowl until smooth; beat in whipping cream, sugar and onion salt.

Line 5-cup ring mold with plastic wrap. Spoon half of cheese mixture into prepared mold; spread evenly. Spread Parsley-Basil Pesto evenly over cheese mixture; top with chopped pimientos. Spoon remaining cheese mixture over pimientos; spread evenly. Cover; refrigerate until cheese mixture is firm, 8 hours or overnight.

Uncover mold; invert onto serving plate. Carefully remove plastic wrap. Smooth top and sides of wreath with spatula. Serve with assorted crackers and/or vegetables.

Parsley-Basil Pesto
2 cups fresh parsley
1/4 cup pine nuts or slivered almonds
2 tbsp grated Parmesan cheese
2 cloves garlic, peeled
1 tbsp dried basil
1/4 tsp salt
2 tbsp olive or vegetable oil

Process all ingredients except oil in food processor or blender until finely chopped. With machine running, add oil gradually, processing until mixture is smooth.