Yogurt Cheese Torta With Cilantro Pesto Food

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CILANTRO PESTO



Cilantro Pesto image

Enjoy this flavorful pesto that's made with cilantro and ready in just 20 minutes. A perfect condiment that can be served over grilled steaks.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 37

Number Of Ingredients 9

2 medium jalapeño chiles
2 bunches fresh cilantro
2/3 cup raw unsalted hulled pumpkin seeds (pepitas)
4 cloves garlic
1/4 cup fresh lime juice
1 cup olive oil
1/2 cup shredded Manchego cheese (2 oz)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Remove stems and seeds from jalapeños and large stems from cilantro.
  • In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
  • Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.

Nutrition Facts : Calories 72, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg

PESTO TORTA



Pesto Torta image

Pretty holiday appetizer that can be made ahead!

Provided by Betty Ellis

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 4

1 c butter, unsalted
1-8 oz cream cheese
4-6 oz pesto sauce
SMALL SLICES OF SUN DRIED TOMATOES AND PARMESAN CHEESE FOR GARNISH

Steps:

  • 1. Blend butter and cream cheese with mixer until creamy.
  • 2. Line a small mold with plastic wrap.
  • 3. Beginning and ending with cream cheese mixture, alternate layers of cream cheese mixture with pesto sauce, tapping mold to release air bubbles between layers.
  • 4. Refrigerate between layers for 5-10 minutes; repeating until mold is full.
  • 5. Refrigerate 4-6 hours or overnight until mold is set.
  • 6. Invert on plate, removing plastic wrap.
  • 7. Garnish with sun dried tomato pieces and shaved Parmesan cheese.
  • 8. Serve with crackers or crostinis. Homemade crostinis can be kept in freezer until ready to use.
  • 9. Will keep for up to two weeks.

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  • Line a wide-mouth, 2- to 3-cup noncorrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.
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