Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1 cup full-fat cream cheese (240 g/ 8.5 oz); 2 tbsp basil pesto (30 g/ 1.1 oz) - you can make your own; 1/2 cup grated parmesan cheese (45 g/ 1.6 oz); 10 olives, sliced (28 g/ 1 oz); optional: salt and pepper to taste; freshly cut cucumber slices bell peppers or crispy lettuce leaves; or refrigerate for 30 minutes create balls and roll in grated or flaked parmesan cheese like i did in this my mediterranean fat bombs or crumbled bacon pieces like i did in my bacon and egg fat bombs.

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Try this Cheesy Pesto Fat Bombs recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 0

1 cup full-fat cream cheese (240 g/ 8.5 oz)
2 tbsp basil pesto (30 g/ 1.1 oz) - you can make your own
1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
10 olives, sliced (28 g/ 1 oz)
optional: salt and pepper to taste
freshly cut cucumber slices bell peppers or crispy lettuce leaves
or refrigerate for 30 minutes create balls and roll in grated or flaked parmesan cheese like i did in this my mediterranean fat bombs or crumbled bacon pieces like i did in my bacon and egg fat bombs.

Carbohydrate 0 g
Cholesterol 0 mg
Fat 0 g
Fiber 0 g
Protein 0 g
Saturated Fat 0 g
Serving Size 1 1 recipe (0g)
Sodium 0 mg
Sugar 0 g
Trans Fat 0 g
Calories 0 calories

side dish

Place all the ingredients in a bowl: cream cheese, parmesan, pesto and olives. Mix using a spatula until well combined.Slice the cucumber or other fresh vegetables you plan to serve it with.Place the remaining dip in an airtight container and keep refrigerated for up to a week. If you can't eat it within a week, halve the recipe.

Cheesy Pesto Fat Bombs

Ingredients

Nutrition facts