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For the cream cheese layer, process the cream
cheese, pistachios, and 1 of the cloves of garlic
in a food processor until well blended. Scrape
the mixture into a bowl, and set aside.
For the pesto layer, combine the basil leaves,
parsley, pine nuts and the remaining garlic in
food processor until well blended.
Dissolve the salt and pepper in the olive oil and
mix well. With the machine running, add the oil
in a fine stream. Scrape this mixture into
another bowl, and set aside.
For the tomato layer, drain the tomatoes,
reserving the oil. Puree the tomatoes with a
small amount of the reserved oil in the food
processor.
Line a medium sized bowl with Saran Wrap leaving
enough plastic wrap overhang to cover the top (I
used a cool whip container).
Spread some of the cream cheese mixture in the
bottom of the bowl.
Layer the pesto mixture, more of the cream cheese
mixture, the tomato mixture, and end with the
remaining cream cheese.
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