Pistachio-Pesto Torta(20 Servings)

• 3 (8 oz.) pkg. cream cheese (room temperature)
• 1 lb. Gorgonzola cheese, crumbled
• 1 1/2 c. pistachios, toasted and chopped
• 1/2 c. green onion, minced
• 1/2 c. sun-dried tomatoes (rehydrated in warm water)
• 1 c. fresh basil
• 1/4 c. olive oil
• 2 cloves garlic
• 1/4 c. Parmesan cheese
• 1 Tbsp. nuts

1. Create the following layers:
2. Combine cream cheese and Gorgonzola.
3. Combine green onion and pistachios.
4. Chop softened sun-dried tomatoes. Make pesto by combining basil, oil, garlic, Parmesan and nuts in food processor or blender.
5. Line a straight-sided bowl; mold with plastic wrap.
6. Add in layers as follows:
7. tomatoes, 1/3 cream cheese mix, pesto, 1/3 cream cheese mix, pistachios, 1/3 cream cheese mix.
8. Cover with wrap and chill at least 1 hour before unmolding.
9. Invert on platter.
10. Serve with crackers.

cream cheese, gorgonzola cheese, pistachios, green onion, tomatoes, fresh basil, olive oil, garlic, parmesan cheese, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872744 (may not work)