Pistachio-Pesto Torta(20 Servings) - cooking recipe

Ingredients

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

Preparation

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