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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto Torte Recipe

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This recipe for Pesto Torte is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. unsalted butter, softened
1 brick cream cheese, softened
Bunch of fresh basil
1 container good parmasean cheese
1 c. pinenuts
Approx. 1/2 to 1 c olive oil
Directions:
Directions:
Mix butter and cream cheese in food processor in batches, set aside. For pesto, place all ingredients except oil in processor, turn on, and slowly pour oil down spout. Blend well. Line small round bowl w/ cheesecloth, scoop some pesto into bowl, then alternate butter/ cheese mixture w/ pesto to fill bowl. Fold cheesecloth over top of bowl and refridgerate until firm, a few hours or overnight. Serve w/ sliced baguettes. May also layer sun dried tomatoes for festive holiday look!
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Delicious, and pure fat!

 

 

 

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