Pesto-Pistachio Torte
Yield
Ingredients
2 packages Cream cheese, softened
1 pound Butter, softened
½ cup PISTACHIO PESTO (recipe follows)
⅔ cup Coarsely chopped, natural American pistachios
Baguette slices or crackers
1 cup Packed, fresh basil leaves
⅓ cup Grated Parmesan cheese
¼ cup Coarsely chopped, natural American pistachios
¼ cup Olive oil
1 clove Garlic, peeled
⅛ teaspoon Cracked pepper
Instructions
Beat cream cheese and butter until thoroughly combined and fluffy. In a 1-quart terrine or similar style serving dish, layer ⅓ cream cheese mixture, ¼ cup pistachio pesto and ¼ cup pistachios. Repeat layers. Spread top with remaining ⅓ cup cream cheese mixture and sprinkle with pistachios. Serve with baguette slices or crackers.
PISTACHIO PESTO
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well-blended.
American Pistachio Growers
