Tricolore Pesto Cheese Spread


Nothing is more satisfying than whipping up amazing treats in a flash because certain ingredients were made ahead of time. 

This recipe makes use of my last post, the Homemade Pesto recipe. I'm glad to have seen some friends churn out this awesome sauce themselves and used it very creatively, I might add. I'm a proud Momma! 

Now, this is the part where I teach you how to make a spread that brings you right to Italy (even if I haven't been there YET!), as the "Tricolore" title suggest. When I used to take food orders, this was one of the items on my menu. My husband and I sold it to friends, family and officemates. It sold especially well during Christmas season because the colors were so vibrant and festive. Some served it as part of their holiday table and some gave them away as gifts. Whatever way you decide to use this spread for, ENJOY!


Tricolore Pesto Cheese Spread


  • 400 grams or 2 8oz. package Cream Cheese
  • Juice of half a lemon
  • Salt, to taste
  • Basil Pesto
  • Red Pesto

For Red Pesto:

  • 200 grams Sundried Tomatoes in Oil, drained
  • Small can of Red Bell Peppers, drained
  • 2 cloves Garlic, crushed
  • Juice of 1/4 Lemon
  • 3 Tbsp. Olive Oil
  • Salt and Pepper, to taste


  1. Whisk together or cream together the cream cheese, lemon juice and salt.
  2. Transfer cream cheese mixture onto a piping bag (you can use a spoon or spatula if you don't have a piping bag)
  3. Line a 250 ml plastic container with plastic wrap, pipe cream mixture until the bottom is filled, spoon basil pesto and spread, pipe another cream cheese layer, spoon red pesto and spread and pipe the last layer of cream cheese.
  4. Cover and refrigerate.
  5. Unmold when ready to serve.
  6. Serve with melba toast, crackers, chips, etc,

For Red Pesto:

Combine all ingredients in a blender and pulse until you have a thick marinara consistency.


This recipe makes about 3-4 250ml plastic containers.
You can use a bigger container if you are expecting more people to come.