Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 packages (8 oz each) cream cheese, softened
- 2 Cups butter, softened
- 2 California avocados
- French bread
- Pesto
- 1 Cup fresh spinach
- ½ Cup fresh basil leaves
- 1/3 Cups grated Parmesan cheese
- 1/3 Cups olive oil
- ¼ Cup pine nuts
- 1 clove garlic, crushed
- =
Directions
Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil.
Beat cream cheese and butter together until smooth.
Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.
Spread pesto over cream cheese layer
Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart.
Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.
Cover and refrigerate 6 to 8 hours or overnight.
Thirty minutes before serving, lift torta from loaf pan and remove foil.
Serve with large slices of French bread.
Pesto Preparation
Blend all ingredients in blender or food processor until smooth.