Yogurt Cheese Torta With Cilantro Pesto Recipes

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PESTO TORTA



Pesto Torta image

Pretty holiday appetizer that can be made ahead!

Provided by Betty Ellis

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 4

1 c butter, unsalted
1-8 oz cream cheese
4-6 oz pesto sauce
SMALL SLICES OF SUN DRIED TOMATOES AND PARMESAN CHEESE FOR GARNISH

Steps:

  • 1. Blend butter and cream cheese with mixer until creamy.
  • 2. Line a small mold with plastic wrap.
  • 3. Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
  • 4. Refrigerate between layers for 5-10 minutes; repeating until mold is full.
  • 5. Refrigerate 4-6 hours or overnight until mold is set.
  • 6. Invert on plate, removing plastic wrap.
  • 7. Garnish with sun dried tomato pieces and shaved Parmesan cheese.
  • 8. Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
  • 9. Will keep for up to two weeks.

LEFTOVER-HERB PESTO



Leftover-Herb Pesto image

Think beyond basil: Pesto is a great way to use leftover herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

1 clove garlic, chopped
1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
1/2 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/4 cup)
Coarse salt and freshly ground pepper

Steps:

  • Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.

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