Mix cream cheese and sour cream. Pit olives, dice finely and add. Season to taste with salt and pepper. For the Pesto Basil wash, dab dry and chop finely. Grind sunflower seeds finely in the universal chopper. Grate cheese finely. Mix basil, sunflower seeds and parmesan with the olive oil.
Line a small box mould (16 cm long) with foil and then with some of the cheese slices. Spread half of the pesto on top and cover with cheese slices. Spread half of the cream of fresh cheese on it and cover it again with cheese slices. Repeat both procedures and finish with cheese slices. Leave in the fridge for about 4 hours. Turn out onto a plate, remove foil and serve garnished with parsley and basil. Results in 10 slices
Glasses: Inta Cado