For the Terrine
- 1 jar of sundried tomatoes (drained of oil and roughly chopped - you probably won't use the entire jar)
- 1 pound sliced provolone cheese (get medium slices - not too thin, not too thick)
For the Pesto
- 1 cup fresh basil leaves
- 2 cloves garlic
- ½ cup olive oil
- 1 cup grated parmesan cheese
For the Cream Cheese Mixture
- 8 ounces cream cheese
- 1 clove crushed garlic
- ½ cup coarsely chopped pistachios
Sundried Tomato and Pesto Terrine is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You will need 1 large loaf pan or 2 mini loaf pans. Line the pan(s) with plastic wrap, allowing a good amount of the wrap to hang over the edges of the pan.