Instructions: This is an exceptionally rich spread that I serve for parties along with crackers, chips and crudites. It is always well received...based on an original Sunset Magazine recipe from the early 1980s. It will stay fresh for 3-4 days. Leftovers good on pasta or baked potatoes.

Line a bread/loaf pan with plastic wrap, generously extending plastic over the edges.

In a large bowel, beat cream cheese and butter together until smooth. Using a rubber spatula, spread about 1/3 of the cheese mixture in the bottom of the pan, spreading to the corners. Cover with 1/3 of the pesto. Alternate the cheese and pesto, finishing with cheese.

Fold the plastic wrap over the mixture, press down gently to compact and press out any bubbles.

Refrigerate until firm...about 2 hours.

Unmold onto a plate (I use an oval platter). Garnish with basil and pine nuts. (Sometimes I make pesto with pecans!!yummy!!)

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