Last night I made Giada's Artichoke Pesto Torta.It was fairly easy to put together.
I put the ingredients in bags to pipe them into the mold bowl.
Refrigerated overnight.
Refrigerated overnight.This morning I inverted the torta. Slipped out easily. I liked the idea that it can be made 2 days in advance. Love the roasted pine nuts, artichoke, and Italian parsley pesto layer. Serving in with vegtables and crackers.
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