Liberally chop the basil and parsley leaves. Place them in a food processor and pulse until chopped, 20 seconds. Add the parmesan cheese, garlic cloves, pinenuts, salt and pepper and process until finely minced.
With the food processor running at low speed, add the olive oil in a continuous, slow drip, until a paste forms.
Reserve 1/4 cup of the pesto sauce for the cheese terrine and freeze the remaining sauce in individual portions to use on future meals.
Make the torta:
Line a small loaf pan with plastic wrap, with enough overhang to wrap over the top, about 3 inches all around the edges of the loaf pan.
Mince the sun-dried tomatoes. Toast the pinenuts and coarsely chop them.
In a medium bowl, mash the goat cheese with a fork. Add 1/4 cup of cream and mix until a creamy paste forms. If necessary, add more cream. Season with a few grinds of pepper (alternatively, use a mixer, like I did).
Spoon about one third of the creamy cheese into the lined pan and smooth with a spatula. Spread half of the pesto sauce over the creamed cheese. Cover with two slices of provolone. Spread half of the minced sun-dried tomatoes and one third of the pinenuts (reserve the last spoonful for decorating).
Spread another third of the creamed cheese and repeat the process for another layer of pesto, provolone, sundried tomatoes and pinenuts. Finish with the last third of creamed cheese.
Fold the plastic over and place the pan in the fridge for a minimum of 1 hour.
When ready to serve, unwrap the plastic, place a plate over the loaf pan and turn over. Unmold and gently remove the plastic. Drizzle some extra virgin olive oil and sprinkle with the remaining toasted pine nuts. Season with a few grinds of black pepper.
Serve alongside toasted baguette slices or pita chips.
Notes
The pesto and sundried tomato cheese terrine can be refrigerated for up to one week.