1. Line 9 x 5 x 3-inch loaf pan with foil.
2. Blend all pesto ingredients in blender or food processor until smooth, set aside.
3. Beat cream cheese and butter together until smooth.
4. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly.
5. Spread pesto over cream cheese layer.
6. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly.
7. Cut each avocado half into 8 slices but do not pull apart.
8. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture.
9. Cover and refrigerate 6 to 8 hours or overnight.
10. Thirty minutes before serving, lift torta from loaf pan and remove foil. Place on decorative plate and provide spreader knives for serving.

Serving Suggestions:
Serve with slices of French bread or crackers.

Beverage Pairings:
Nice with a glass of Merlot.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.