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Perky Pistachio Torta

Make the pistachio pesto ahead for this savory layered appetizer.

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  • Makes: 8 servings
  • Yields: 8 to 10 appetizer servings
  • Start to Finish: 1 hr to 2 hrs

Perky Pistachio Torta

Directions

  1. Thaw four cubes of prepared Pistachio Pesto (see recipe below). Divide an 8-ounce package cream cheese into four equal portions. On four small pieces of waxed paper or plastic wrap, spread each portion of cream cheese into a 4-inch round. On a plate, invert one cream cheese round; remove the paper or plastic wrap. Spread 1 of the pesto cubes on cream cheese round. Layer remaining cream cheese rounds and pesto (if cheese is too soft, chill until it can be easily removed from paper). Sprinkle with roasted red pepper strips and additional chopped pistachio nuts. Makes 8 to 10 appetizer servings.

Pistachio Pesto

Directions

  1. In a food processor bowl combine basil, parsley, Parmesan cheese, pistachio nuts, mint, garlic, salt and olive oil. Cover and process with several on-off turns until a paste forms. Stop machine several times and scrape sides. (Or, for a blender, place half of the ingredients at a time into a blender container. Add 1 to 2 tablespoons of the oil to each batch; cover and blend as above. Return the mixture to blender container.) With machine running, gradually add remaining oil and process to consistency of soft butter. Transfer pesto to an ice cube tray. Cover and freeze. Pop out cubes into freezer bag. Seal; return to freezer. Thaw and use in Pistachio Pesto Torta or toss with hot pasta. Makes 1-1/3 cups.

Nutrition Facts (Perky Pistachio Torta)

  • Per serving:
  • 80 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 2 mg chol.,
  • 107 mg sodium,
  • 1 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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