8 oz cream cheese, at room temperature
4 oz Roquefort cheese, at room temperature
1 cup spinach leaves, loosely packed, rinsed and dried
3/4 cup Italian parsley, loosely packed, washed and dried
1/4 cup fresh basil leaves, loosely packed
1 tsp minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/4 cup slivered sun dried tomatoes, patted dry
Combine the cream cheese and Roquefort in a bowl and mix until smooth. Set aside.
Combine the spinach, parsley, basil and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing till smooth. Transfer the mixture to a bowl, add the walnuts and parmesan and mix thoroughly.
Line a 5 1/2 x 2 1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.
Spread 1/3 of the cheese mixture even;y over the bottom of the loaf pan. next, spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat with cheese, pesto and tomato layers.
Finish with the remaining 1/3 of the cheese mixture.
Cover with the overhanging plastic wrap and refrigerate for 24 hours.
To serve, allow the loaf to come just to room temperature for about 30 minutes.
Invert it onto a platter and provide a cheese slicing knife. Have a basket of wheat crackers or bread nearby.