Pesto and Sun Dried Tomato Torta
1 container of Zengarry Sun Dried Tomato and Basil Cashew Cheese
1/3 cup Pesto with Scapes and Spinach (see recipe below)
Toasted pine nuts
Line a small dish with plastic wrap. Layer Zengarry Sun Dried Tomato and Basil Cashew Cheese, Pesto with Scapes and Spinach, then more Zengarry Sun Dried Tomato and Basil Cashew Cheese. Refrigerate at least 2 hours to set.
Just before serving, turn the torta out onto a platter and remove the plastic wrap. Garnish with chopped tomato, toasted pine nuts and fresh basil. Serve with fresh bread, crackers or crostini.
Pesto with Scapes and Spinach
- 2 handfuls of fresh basil
- 2 large handfuls of baby spinach
- 3-4 garlic scapes, chopped into 1 inch pieces
- 1/3 cup pine nuts
- Juice of 1/2 a lemon
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 cup olive oil
- 1/4 cup nutritional yeast (optional)
Add all ingredients to a blender and blend well.