Pesto Torte("To Pie For")

1. 1

   In food processor, blend basil leaves, garlic and pine nuts until a paste is formed.

2. 2

   While the processor is running, add the oil.

3. 3

   Add Parmesan cheese last and do not overblend.

4. 4

   Remove from processor.

5. 5

   In Kitchen Aid, beat butter and cream cheese until light and fluffy (5 minutes).

6. 6

   Push down sides from line to line. Line a mold pan or empty 5 pound cottage cheese or sour cream container with Saran Wrap (film), overhang the sides.

7. 7

   Carefully put in 1/3 of butter mixture, then 1/2 of Pesto, etc., until both are gone.

8. 8

   Cover and refrigerate overnight.

9. 9

   Can be made 4 days ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.