PESTO TORTEFrom: Dawn/SanDiego Adapted from source: Sunset MagazineServings: 24 1 pound butter, softened 1 pint parmesan cheese, grated 8 sun-dried tomatoes, oil-packed OR:1/2 cup sun-dried tomatoes without oil 12 cloves garlic 1 pound cream cheese 2 bunches fresh basil In a food processor, pulverize the sun-dried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orange tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing or you will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating in it. I place this in a mold or Tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate (dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip). Garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or French bread baguette slices. Can be made a few days ahead, and I would assume it would freeze great too. Chopped roasted pine nuts might be very good in this also.
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