Pesto Torte(To Pie For)

• 3 c. basil, fresh
• 3 garlic cloves
• 1 c. roasted pine nuts
• 3/4 c. olive oil
• 3/4 c. Parmesan cheese
• 2 lb. cream cheese, softened
• 2 lb. unsalted sweet butter, softened

1. In food processor, blend basil leaves, garlic and pine nuts until a paste is formed.
2. While the processor is running, add the oil.
3. Add Parmesan cheese last and do not overblend.
4. Remove from processor.
5. In Kitchen Aid, beat butter and cream cheese until light and fluffy (5 minutes).
6. Push down sides from line to line. Line a mold pan or empty 5 pound cottage cheese or sour cream container with Saran Wrap (film), overhang the sides.
7. Carefully put in 1/3 of butter mixture, then 1/2 of Pesto, etc., until both are gone.
8. Cover and refrigerate overnight.
9. Can be made 4 days ahead.

basil, garlic, nuts, olive oil, parmesan cheese, cream cheese, unsalted sweet butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737815 (may not work)