"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pesto Torte Recipe

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This recipe for Pesto Torte, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Johnson
Added: Thursday, December 4, 2008

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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