Pesto Strata

This Pesto Strata recipe won first prize in The 2015 Old Farmer’s Almanac “Dips and Spreads” Recipe Contest! Congratulations to winner Nancy Vargas from Sierra Madre, California.



2 cups Italian parsley without stems
3?4 cup grated Parmesan cheese
1 clove garlic
3 tablespoons olive oil
1 slice bread
1?2 teaspoon salt
1?4 teaspoon freshly ground black pepper


Combine pesto ingredients in a food processor or blender and process until smooth. Add additional oil as necessary to create a smooth paste.



16 ounces cream cheese, softened
1?2 cup (1 stick) unsalted butter, softened


Mix cream cheese and butter and set aside. Line a deep bowl or container with plastic wrap. Put one-third of the filling on the bottom, followed by one-third of the pesto. Repeat the layers two more times. Cover and place in refrigerator. When ready to serve, invert onto a serving dish.

Cooking & Recipes


Makes 10 to 12 servings

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