Thaw four cubes of prepared Pistachio Pesto (see recipe below). Divide an 8-ounce package cream cheese into four equal portions. On four small pieces of waxed paper or plastic wrap, spread each portion of cream cheese into a 4-inch round. On a plate, invert one cream cheese round; remove the paper or plastic wrap. Spread 1 of the pesto cubes on cream cheese round. Layer remaining cream cheese rounds and pesto (if cheese is too soft, chill until it can be easily removed from paper). Sprinkle with roasted red pepper strips and additional chopped pistachio nuts. Makes 8 to 10 appetizer servings.

In a food processor bowl combine 2 cups firmly packed fresh basil leaves; 1 cup firmly packed fresh parsley sprigs, stems removed; 1/2 cup grated Parmesan cheese; 1/2 cup pistachio nuts; 2 tablespoons fresh mint leaves; 1 clove garlic, quartered; 1/2 teaspoon salt; and 1/2 cup olive oil. Cover and process with several on-off turns until a paste forms. Stop machine several times and scrape sides. (Or, for a blender, place half of the ingredients at a time into a blender container. Add 1 to 2 tablespoons of the oil to each batch; cover and blend as above. Return the mixture to blender container.) With machine running, gradually add remaining oil and process to consistency of soft butter. Transfer pesto to an ice cube tray. Cover and freeze. Pop out cubes into freezer bag. Seal; return to freezer. Thaw and use in Pistachio Pesto Torta or toss with hot pasta. Makes 1-1/3 cups.