Goat Cheese Pesto Terrine: Party-Ready

Instructions:

1. Pulse basil, pine nuts, Parmesan, and garlic in a food processor until coarsely chopped, then slowly drizzle in the olive oil while blending until emulsified.
2. Rinse the food processor and blend sun-dried tomatoes, garlic, and balsamic glaze until a thick paste forms.
3. In a medium bowl, beat the goat cheese and cream cheese together until smooth; stir in lemon juice and black pepper.
4. Line a small loaf pan with plastic wrap. Spoon half of the whipped goat cheese mixture into the bottom and smooth it flat.
5. Spread the sun-dried tomato paste evenly over the cheese layer, then top with the basil pesto, pressing down to remove air pockets.
6. Fold the plastic wrap over the top and refrigerate for at least 4 hours to set.
7. Lift the terrine out of the mold using the plastic wrap, slice with a sharp warm knife, and garnish with baby basil, olive oil, and sea salt.