Cream cheese, pesto and nut timbale

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  • Cream cheese
  • Rough bindweed fruit


  • 1 cup basil leaves, pressed together
  • 1/2 cup grated cheese
  • 1 cup olive oil
  • 1/2 cup almonds or walnuts
  • 1 shallot or garlic
  • Salt
  • Pepper


  • 1/2 cup almonds
  • 1/2 cup of walnuts
  • 1/2 cup cashews
  • 1/2 cup cranberries
  • 3/4 cup palm syrup
  • Salt and pepper




Put 1 cup of basil leaves, pressed together, 1/2 cup of grated cheese, 1 cup of olive oil, 1/2 cup of almonds or walnuts, 1 shallot or garlic, salt and pepper in a food processor. You can use store-bought pesto if you prefer.


Crush 1/2 cup of almonds, 1/2 cup of walnuts, 1/2 cup of cashews and 1/2 cup of cranberries. Leave some pieces whole. Mix everything with 3/4 cup of palm syrup. Season with salt and pepper.


Make cream cheese balls. Put them between two pieces of plastic and squash them to make circles the size of the mold you’re going to use.


In a round mold without base or a timbale, make a first layer with a circle of cream cheese, then a layer of nuts, cover with cream cheese and then a layer of pesto; layer again as many times as you want until you finish with nuts. Refrigerate and unmold the timbale before serving. Serve with pita chips and rough bindweed fruit.

Recipe by: @valenmacauliffe