Adapted from Nigella
2 6-ounce packages refrigerated pesto
8 ounces cream cheese at room temperature
1 clove garlic, minced
1/2 cup pistachios, chopped
12 ounces sliced Provolone cheese
8.5 ounce jar julienne sun-dried tomatoes with herbs, chopped
Fresh basil to garnish
Line two 5.5 inch diameter springform pans (or large loaf pan) with plastic wrap. Set aside.
Mix softened cream cheese with minced garlic and nuts. Set aside.
Place 2-3 slices of Provolone cheese on bottom of each pan. Divide one package of pesto between the two pans. Spread evenly to cover Provolone.
Top each with 1/4 of the chopped sun-dried tomatoes. Layer each with half the cream cheese mixture and spread to edges. Top each with remaining pesto, then sun-dried tomatoes, then 3 slices of Provolone. Refrigerate before serving.
unmold, remove plastic from top and flip over onto serving tray.
Remove rest of plastic wrap. Serve with crackers or baguette slices.
Garnish with fresh basil sprigs if desired.