ST. ANDRE TORTE WITH PURPLE BASIL PESTO

By akselden

Ingredients

• 8 garlic cloves
• 3 cups fresh basil leaves, purple variety
• 2 1/4 cups pine nuts
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 2 cups oil-packed, sun-dried tomatoes,
• drained well
• 1/2 wheel St. Andre cheese

Preparation

Step 1

In food processor, chop garlic finely;
add basil, 1/2 cup pine nuts, oil and lemon juice; process until well blended. Remove. In cleaned bowl of processor, process tomatoes until coarsely chopped.
Toast remaining pine nuts in 350° oven
until golden. Slice cheese horizontally into 4 even layers. Spread basil on first layer; top with second layer. Spread tomatoes on second layer. Repeat, using remaining pesto and tomatoes. Top with toasted pine nuts.