Cheese, Pesto And Sun-Dried Tomato Torta - cooking recipe

Ingredients

4 -6 cloves garlic
1 1/2 cups fresh basil leaves, packed
1/3 cup walnuts or 1/3 cup pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
3 (8 ounce) packages cream cheese or (8 ounce) packages neufchatel cheese, softened
1/3 cup freshly grated parmesan cheese
1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
1/3 cup tomato paste
1/2 cup butter, softened
kosher salt, to taste
fresh ground black pepper, to taste

Preparation

Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
Invert torta onto serving platter, carefully peel away plastic wrap, and serve.