the artichokes, parsley, nuts, lemon peel, lemon juice
, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor
, scraping the sides of the bowl occasionally, until the artichokes
are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto
is creamy. Season the pesto, to taste, with more salt and pepper.
Using an electric mixer
, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap
, extending the plastic over the sides. Spread enough cream cheese
mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
Invert the torta
onto a platter and remove the plastic. Garnish
with parsley sprigs. Serve with bread, crackers, and vegetables.