Artichoke Pesto Torta

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Used walnuts in lieu of pine nuts and basil in lieu of parsley. Awesome.

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This is a great do-ahead summer appetizer. I follwed the recipe for the artichoke pesto part, but reduced the oil in the cream cheese to 1 TB. and folded in some finely chopped sun-dried tomatoes (in oil after whipping. The artichoke pesto was pretty salty, so I'll reduce the salt next time. As suggested by another reviewer, I ended with a layer of the cream cheese mixture to assure a solid base. The plastic baggie trick for piping the cream cheese worked great. I served with locally grown summer squash and zucchini slices and some foccachia toasts. My guests and I enjoyed it as a light start to a 4 course meal. Next time I'll try it with basil--that sounds good, too.

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I made this for a Christmas party, and it was a huge hit. Lots of people requested the recipe. I did take the advice from another review and put the cream cheese in a zip lock bag and piped it into the bowl--made it really easy to layer. I also added a little parmesan cheese. I will make this again for sure.

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I have made this many times and it is always a hit. Great summer appetizer, but I find the pesto is enhanced by adding some basil and parmesan to the artichoke/parsley pesto as written.

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I made this for my husbands birthday party. Everyone that tried it loved it. When I made this I left out the parsley because mine had gone bad. I used lime juice and peel instead of lemons because I didn't have any. This was a big hit.

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Nice taste. Do not use pesto for the bottom layer. It's not strong enough to hold up the torta. Need cream cheese on the bottom and that would require more cheese than the recipe calls for

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I thought this was just so so...the cream cheese layer was plain and the artichoke layer would benefit from basil instead of parsley...needs work.

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I made this last night for a family gathering. Everyone loved the results. It was worth the effort of making it. I had a little leftover, so I combined it with some hot pasta and it was delicious as well.

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I was not enthralled by this pesto. My friends definitely liked it - there was too much salt in it for me. Perhaps I will try again with less salt.

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I make this artichoke heart pesto all of the time as a topping for crostini. I omit the cream cheese and the making of the mold -- just make the pesto and spread on top of toasted baguette slices. Always a big hit!