ARTICHOKE PESTO TORTA
Provided by Giada De Laurentiis
Categories appetizer
Time 4h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
- Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
- Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
- Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.
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Angel Escobar
[email protected]0/10 would not recommend.
Karan Tiwari
[email protected]This torta was a waste of time and money.
Manay Khattak
[email protected]I found this recipe to be too complicated. There are too many steps and ingredients involved.
Md jakir hossin
[email protected]This recipe was a disaster! The crust was soggy and the filling was bland. I would not recommend this recipe to anyone.
Blakey Boy
[email protected]Not a fan of artichokes, but this torta was still pretty good.
Bozlur Rahman
[email protected]Overall, this was a good recipe. It was easy to follow and the torta turned out well. However, I found the flavor to be a bit bland. I think next time I would add more herbs and spices to the filling.
Ashiqui khoka
[email protected]The crust was a bit too crispy for my taste, but the filling was delicious.
Oluwatosin Okeoghene
[email protected]The sun-dried tomatoes added a nice tangy flavor to the torta. Overall, it was a great dish.
Rudy Lopez
[email protected]Loved the artichoke pesto in this torta! It added a unique and flavorful twist to the classic dish.
Alhaji Namishow
[email protected]Easy to make and absolutely delicious! I used store-bought pesto and it still came out amazing. Will definitely be making this again.
Dennis McGrath
[email protected]Followed the recipe to a T and it turned out great! The only thing I would change is to add a bit more cheese to the filling.
Abulfazl Yosofi
[email protected]This torta was a hit at my last dinner party! The flavors of the artichoke pesto and sun-dried tomatoes were divine, and the crust was perfectly crispy. Will definitely be making this again.