Recipe courtesy of Giada De Laurentiis
Episode: Meet and Mingle
Total:
4 hr 35 min
Active:
25 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.

Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.

Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.

Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

IDEAS YOU'LL LOVE

Pesto

Recipe courtesy of Valerie Bertinelli

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Pasta Salad with Lemon-Pesto Dressing

Recipe courtesy of Rachael Ray

Roasted Artichoke Pesto

Recipe courtesy of Michael Chiarello

Artichoke Pesto on Ciabatta

Recipe courtesy of Giada De Laurentiis

Artichoke-Pesto Bites

Recipe courtesy of Food Network Kitchen

Bow Ties with Artichoke Pesto

Recipe courtesy of Sandra Lee

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking