Pesto Torte
490 mins (prep 10, cooking 480)
7 ingredients
10 servings
This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering. The original recipe comes from Ann Hodgman's Beat This cookbook. I reduced the amount of butter used, and I like to make it in a loaf pan rather than custard cups! You can use basil or artichoke pesto, and I often use dry packed tomatoes but reduce the quantity by half.

Categories:  easy , spreads , cheese , brunch , appetizer , eggs~dairy , time-to-make ,
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Serving Size (46.99 g)
Servings 10
Amount per Serving
Calories 193.46 Calories from Fat 174.78
% Daily Value *
Total Fat 19.42g 298.73%
Saturated Fat 12.3g 614.99%
Trans Fat 0.78g %
Cholesterol 53.59mg 178.64%
Sodium 311.35mg 129.73%
Total Carbohydrate 1.75g 5.84%
Dietary Fiber 0.0 g 0.0%
Sugars 1.26 g %
Protein 3.76g 75.19%
Vitamin A 603.28IU% Vitamin C 0.0mg%
Calcium 85.29mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sun-dried tomatoes packed in oil, grated parmesan cheese, french bread