Cheese & Pesto Torta

• 1 lb Cream Cheese
• 1 lb Unsalted Butter
• PESTO
• 1 cup loosely packed fresh basil
• 1 cup loosely packed fresh parsley
• 1/4 cup pine nuts
• 1 clove garlic
• 1/2 cup freshly grated parmesan
• 2 tbls olive oil
• 1/2 tsp salt

1. Blend cream cheese & butter together in food processor
2. PESTO
3. Combine basil, parsley, pinenuts & garlic in food processor until finely chopped.
4. Add parmesan, olive oil & salt and blend well.
5. Line a 4 cup mold or souffle dish with plastic wrap leaving a generous overhang.
6. Spread 1/4 of cheese mixture on bottom of dish.
7. Cover with 1/3 of pesto mixture.
8. Repeat layering with rest of cheese and pesto mixtures ending with a cheese layer.
9. Fold plastic wrap over torta, refrigerate for at least 1 hour or up to 3 days.
10. Unwrap & unmold onto seving platter and let stand at room temperature for 30 minutes before serving.
11. Serve with rice crackers.

cream cheese, butter, fresh basil, parsley, pine nuts, clove garlic, freshly grated parmesan, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/cheese-pesto-torta-50058716 (may not work)