spaghetti sauce

Pesto Torte recipe

The pesto torte, something else to try...

pesto spinach seafood lasagna


* 8 oz softened cream cheese
* 1 cup, or 8 ounces softened butter
* 1 small jar oil packed sun-dried tomatoes, chopped to small bits
* 10 oz. purchased or homemade pesto
* 1/2 cup grated Parmesan cheese


In a large bowl, mix cream cheese and butter until smooth.
Mix pesto and Parmesan cheese in a small bowl. You will need two 8 oz. custard cups, with plastic wrap.
Line the bottom of the cups with the plastic wrap, so they unmold easily. Divide cream cheese mixture into four parts.
Put 1/4 of cream cheese mixture into each custard cup.
Layer each with 1/4 of the tomatoes.
Spread 1/4 of the pesto mixture over tomatoes. Repeat the layers until the mixtures are depleted.
Fold plastic wrap over each torte, sealing well.
Refrigerate overnight or until firm (at least 12 hours usually).
Unmold, remove plastic wrap, and serve with crusty French baguette bread slices or sturdy crackers.
Serves 8 to 10