Artichoke Pesto Torta Recipe

Name: Artichoke Pesto Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry; 1 cup chopped fresh Italian parsley leaves; 1/4 cup pine nuts, toasted; 1 tablespoon finely grated lemon peel; 1 tablespoon fresh lemon juice; 2 garlic cloves; 1 teaspoon salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 (8-ounce) package cream cheese, room temperature; Nonstick cooking spray; Italian parsley sprigs, for garnish; Assorted breads and crackers, to serve; Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Servings: persons

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

1
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.
2
With the machine running, gradually pour in 1/4 cup oil.
3
Continue blending until the pesto is creamy.
4
Season the pesto, to taste, with more salt and pepper.
5
Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
6
Spray a 2 to 3 cup bowl with nonstick spray.
7
Line the bowl with plastic wrap, extending the plastic over the sides.
8
Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer.
9
Top with enough pesto to form a 1/2-inch layer.
10
Repeat layering the remaining cream cheese mixture and pesto.
11
Cover and refrigerate at least 4 hours and up to 2 days.
12
Invert the torta onto a platter and remove the plastic.
13
Garnish with parsley sprigs.
14
Serve with bread, crackers, and vegetables.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry, 1 cup chopped fresh Italian parsley leaves, 1/4 cup pine nuts, toasted, 1 tablespoon finely grated lemon peel, and more.

Yes, Artichoke Pesto Torta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Pesto Torta

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