Basil Pesto Torte
1 small jar pesto sauce
1 cup toasted pine nuts
Blend softened cream cheese and butter until mixed. Line a round bottomed bowl with saran wrap or cheesecloth. Layer 1/4 of cream cheese mixture in the bottom of the bowl. Top with 1/3 nuts, then 1/3 pesto sauce. Repeat process, ending with cream cheese. Wrap tightly and refrigerate.
When ready to serve, invert onto a plate, garnish with pine nuts. Serve with thinly sliced baguette or crackers.
This recipe can be made 2 days ahead.
- use sun dried tomato pesto instead, or alternate red and green pesto
- use toasted walnuts instead of pine nuts
- layer chopped sun dried tomatoes in each layer
I always hope for leftovers of this one. It’s great on toast or a bagel for breakfast.