CLASSIC PESTO
Sweet-and-spicy basil is the main ingredient in pesto. For an appetizer, spread pesto over toasted or grilled slices of baguette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PESTO TORTE
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.
Provided by OhMyStars
Categories Spreads
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter until well blended.
- Mix pesto and parmesan cheese in small bowl.
- Line two 8 oz custard cups (or loaf pan) with plastic wrap.
- Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
- Sprinkle each with 1/4 of the tomatoes.
- Spread 1/4 of the pesto mixture over tomatoes.
- Repeat layers.
- Fold plastic wrap over each torte, sealing well.
- Chill overnight until firm.
- Unmold, remove plastic wrap.
- Serve with crusty French bread slices.
- Garnish with chives, parsley, or"whatever" for color.
Nutrition Facts : Calories 375.9, Fat 37.8, SaturatedFat 21.6, Cholesterol 103.2, Sodium 429.6, Carbohydrate 6, Fiber 1, Sugar 1.5, Protein 5.7
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PESTO
Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.
Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PROVOLONE AND PESTO CHEESE TORTE
Make-ahead layered cheese spread, great on baguettes or crakers! Easy, pretty, and tastes wonderful. My daughter begs me to make when we have a large gathering. Serves LOTS!!!
Provided by arnokay
Categories Cheese
Time 15m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
- Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
- Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
- Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
- To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
- Red and green grapes make a good accompaniment.
Nutrition Facts : Calories 221.6, Fat 21.3, SaturatedFat 12.5, Cholesterol 56.2, Sodium 258.2, Carbohydrate 2.3, Fiber 0.3, Sugar 0.2, Protein 6.3
PESTO TORTE
This recipe is so simple and utilizes some store-bought goodies... Put them together and you have a wonderful appetizer.
Provided by ANN MORELL @annmorell
Categories Cheese Appetizers
Number Of Ingredients 3
Steps:
- Spread 1 jar of the pesto in the bottom of a 6 inch springform pan and place in freezer.
- When that layer is frozen, spread the cheese and the spread the other jar of pesto on top.
- The torte can now be frozen for up to 1 week. Let thaw 1 hour before trying to remove from springform pan. Serve with a variety of crackers.
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