Check out this yummy recipe for Sun Dried Tomato and Pesto Torta from Wild Thyme​ with chef, Allison Davis!

Sun Dried Tomato and Pesto Torta

• 4 garlic cloves
• 1 ½ cups fresh basil leaves
• ½ cup of toasted pine nuts
• 2 TBSP extra virgin olive oil
• 1 tsp fresh lemon juice
• 2 2/3 cup cream cheese, room temperature
• cup freshly grated parmesan cheese
• ½ cup sun dried tomatoes
• TBSP tomato paste
• ½ cup of butter, room temperature
• Non stick vegetable spray
• Fresh basil sprigs
• Toasted pine nuts for garnish
• Baguette slices, toasted, pita chips toasted, or flat bread crackers

Finely chop the garlic in the food processor. Add the basil, ¼ cup of pine nuts, 1 TBSP oil and lemon juice. Process until well blended.  Add 1/3 cup of cream cheese and ¼ cup of parmesan cheese. Pulse with the food processor just until well blended. Transfer basil pesto mixture to a medium bowl.

Coarsely chop the sun dried tomatoes in the food processor add a ¼ cup of pine nuts,  tomato paste, 1 TBSP oil and process until well blended.  Add 1/3 cup of cream cheese and  ¼ cup of parmesan cheese and blend well.

Using an electric mixer, beat 2 cups of cream cheese and butter with ½ cup of parmesan cheese ina large bowl until fluffy. Season generously with salt and pepper.