Preparation : 40 min Clean, rinse and finely dice the peppers. Peel and chop the onions. Mix both with cream cheese. For the pesto, peel and chop garlic clove.
Rinse kitchen herbs and chop as well. Toast pine nuts in a dry frying pan. Set aside 1 tbsp. Chop pine nuts, kitchen herbs and garlic in a hand blender. Fold in parmesan cheese and oil. Season with salt, pepper and juice of one lemon. Line a baking dish (about 1 l capacity” with foil. Alternate layers of Gouda, cream cheese and pesto. Gouda thereby perhaps in give cut. It is best to refrigerate for one night. Turn out of the mold before serving. Serve garnished with lemon slices, remaining pine nuts and fresh herbs. Serve with grissini or fresh baguette.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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