Pesto Torta (Layered Spread)

Pesto Torta (Layered Spread)

22 Reviews 1 Pic
  • Prep

    3 h 15 m
  • Ready In

    3 h 20 m
Recipe by  Valerie B

“A super cream cheese and pesto spread. Very simple, but a great flavor combination. It looks very pretty for Christmas parties. Serve with crackers or bread.”

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Adjust Servings

Original recipe yields 8 servings



  1. Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours.
  2. When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.

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Reviews (22)

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This is a delicious recipe. I have had a slightly more complex version that is also layered with pignoli nuts and sun-dried tomatoes, along with the pesto layers. It is then topped with thinly sliced provolone. It produces a red white and green layer effect like the Italian flag! When you turn the torte out of whatever receptacle you've molded it in (I've had it in a small round cake shape) stick herbs such as fresh minced chives, and basil to the sides (it will stick to the cream cheese). This has been served at our company functions several is very elegant if done right. And it is seriously good!



Excellent Italian spread! Amazing flavor! I made this for a friend's Italian-themed birthday party and made these minor adjustments: I put the drained peppers in a small food chopper and chopped them finely. Then after flattening each slice of cream cheese, I layered first the cream cheese, then pesto, then cream cheese, then peppers, until all were used up, ending with peppers on top. (You will also want to drain the pesto on a paper towel first because otherwise the oil comes out after sitting for a while)

Perri Pender

Perri Pender

Prepared this and numerous other recipes from this site for a 50th wedding anniversary party. Everyone asked who catered the party!!! Very easy to make and can be prepared a cday or two ahead of time, whioch is awsome, I added 2 pieces of provolone cheese to the top then added the peppers, chopped fine, pretty presentation! Thanks for sharing. I have a suggestion: when reviewing or even sending in a recipe please state how far in advance it can be made, or if it can be frozen, when you are having a large party this information is SO HELPFUL!!!!!

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Amount Per Serving (8 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 34 g
  • 52%
  • Carbs
  • 5.7 g
  • 2%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 557 mg
  • 22%

Based on a 2,000 calorie diet



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Mexican Layered Dip


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Beer Dip I