You can replace the broccoli with basil for a traditional pesto. Ive shaped this as a mound but you could also do a log shaped terrine.
Serves 6-7 when served with crackers or bread as an appetizer
1/2 cup pine nuts
150 gram broccoli washed, stalk removed (use this stalk in a salad or stock) and finely chopped or 15 leaves of Italian basil
1/4 teaspoon zest of lime
1/4 cup garlic coarsely chopped
2 tablespoons Parmesan
1 tablespoon butter or olive oil
50 grams scraped, washed and thinly sliced rounds of orange carrots
2 tablespoons olive oil
200 grams cream cheese or low fat firm cottage cheese or Tofu cheese
Salt to taste
Heat 1/2 tablespoon of the olive oil in a non stick pan and lightly saute carrots until tender. They must hold their shape and retain color so do not brown or overcook them. Cool carrots on a plate then sprinkle with pinch of salt.
Puree the broccoli, pine nuts, remaining 1.5 tablespoons olive oil, Parmesan, butter or olive oil and garlic until you have a coarse paste. Stir in zest. Taste for salt. This pesto should be slightly salty to compensate the carrots and cream cheese.
Line a 5 inch round bowl with plastic wrap leaving a large over hang of 4-5 inches on all sides.
Whisk the cream cheese to a smooth consistency manually, using a whisk. Do not use a food processor.
Layer the bottom of the bowl with the carrots layering one over the other in concentric circles. Place a round circle in the center to fill any gaps.
Top with cream cheese. Smooth it carefully so it spreads evenly and presses against the pesto below. But do not mix the two together.
Layer the broccoli pesto over the cream cheese pressing down to ensure it spreads evenly across the bowl.
Loosely place the over hanging plastic wrap over the pesto. Place in the freezer for 20 minutes.
Then return to refrigerator.
Prepare your serving plate and your crackers or sliced bread.
Remove dip from the fridge and using the edges of the overhanging plastic gently pull the dip out of the bowl.
Turn it carrot side up on your serving plate. Gently pull away the plastic wrap. Serve immediately with slicing and spreading knives.