-
1
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.
-
2
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.
-
3
In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
-
4
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.
-
5
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.
-
6
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.
-
7
Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
