| Level: | Easy |
| Total: | 4 hr 35 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 4 hr 35 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 12 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 169 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 103 mg |
| Serving Size | 1 of 12 servings |
| Calories | 169 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 103 mg |
Reviews
So I made this many years ago and thought it was good until people pointed out how strong the garlic is!! It’s raw garlic! I can’t even believe one person said it was bland. The garlic was hot! I love it but not good for a party talking in someone’s face. So I’m going to try roasting the garlic first this time around. I’ll update after thanksgiving
i made this last weekend- a few guests thought it was bland- i added italian seasonings to the cream cheese mixture- next time i will add goat cheese in addition to the italian seasonings to the cream cheese mixture and bet that will make a big difference 😉
Loved the taste, disliked the consistency. It looked great right out of the fridge after being chilled, but as is approached room temp is spread all over the plate. People raved about the taste but next time I will serve it in a decorative glass bowl rather than unmold it and hope it stays together.
I love this recipe–I make it often and people always ask for the recipe. The only changes I make are to substitute fresh spinach leaves for the parsley and garnish with extra toasted pine nuts. I always serve with homemade crostini.