Kitchen Table: Torta Pesto Recipe à la Ellen
By The Herb Companion staff
December/January 1996
Serves 6 to 8
RELATED CONTENT
Basil is one of the many delicious highlights of summer, but this herb is also a headache reliever ...
Madalene Hill grows more than two dozen varieties of basil in Round Top, Texas. Green pepper basil...
If you don’t have garlic growing in your garden now, scallions and garlic cloves will stand in for ...
This is packed with summer flavor. For best results when freezing, omit the Parmesan cheese and add...
Here’s a piquant variation that uses sour cream. For best results, do not freeze this pesto, as fre...
This torta pesto recipe will help you recall those long, warm summer days.
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 1 or 2 cloves garlic, pressed or minced
• 1/2 cup finely chopped dried tomatoes in oil, drained
• 1/2 cup basil pesto
1. In a medium bowl, beat the cream cheese. Add the sour cream, butter, and garlic and beat again.
2. In a clear oval dish about 41/2 by 8 inches, layer the tomatoes, one-half the cheese mixture, the pesto and finally the remaining cheese mixture. Cover the dish with plastic wrap and refrigerate at least 24 hours. Let it warm slightly before serving. Serve with plain crackers.
— Ellen Scannell, Ashland, Oregon