Directions:
- Line a 3 cup bowl with plastic wrap leaving a 4 overhang.
- Combine spinach basil and garlic in a food processor and chop until fine.
- Gradually drizzle in olive oil; add Parmesan and process until smooth.
- Using an electric mixer, combine cheeses until smooth
- Spread 1/3 of cheese mixture on bottom of bowl; spread 1/2 of pesto over cheese; sprinkle with 1/2 of walnuts and arrange1/2 the tomatoes on top.
- Spread another 1/2 of cheese mixture; repeat pesto, walnuts and tomatoes.
- Top with remaining cheese, smoothing the surface.Cover with plastic wrap.
- Refrigerate overnight. Turn out onto a plate. Let stand for 30 minutes at room temperature before serving.
- Serve with crackers or sliced French bread. ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.9 Kcal (573 kJ) | ||
| Calories from fat | 116.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 20% | |
|---|---|---|---|
| Cholesterol | 23.04mg | 8% | |
| Sodium | 133.92mg | 6% | |
| Potassium | 83.21mg | 2% | |
| Total Carbs | 1.56g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 365.58 Kcal (1531 kJ) | ||
| Calories from fat | 310.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.53g | 20% | |
|---|---|---|---|
| Cholesterol | 61.54mg | 8% | |
| Sodium | 357.62mg | 6% | |
| Potassium | 222.22mg | 2% | |
| Total Carbs | 4.16g | 1% | |
| Sugars | 1.56g | 2% | |
| Dietary Fiber | 0.89g | 1% | |
| Protein | 11.54g | 9% | |
| Vitamin C | 7.5mg | 5% | |
| Iron | 1.1mg | 2% | |
| Calcium | 186mg | 7% | |
* 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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