Line a medium bowl with enough plastic wrap to let it lap over the sides.
Line bottom and sides with provolone, reserving 3 slices.
For the cheese layer, in a food processor, combine cream cheese, pistachios and 1 clove garlic until blended and set aside.
Clean processor, then add basil, parsley, pine nuts and 1 garlic clove to processor bowl and blend on high until finely chopped.
Mix salt and pepper into olive oil until blended.
With machine running, add the oil in a fine stream until blended and set aside.
For tomato layer, drain the tomatoes, reserving oil.
Puree the tomatoes with a small amount of reserved oil. Mixture should look crumbly.
To assemble, spread some of the cheese mixture over the cheese slices in the bowl.
Layer on all of the pesto, then half of the remaining cream cheese mixture, then the sun-dried tomato mixture, and finally the remaining cream cheese mixture.
Cover the top with the remaining slices of provolone.
Bring the edges of the plastic wrap together and secure tightly with a twist tie. Chill well.
Open and invert onto a serving platter and serve in small wedges with party crackers.
Will keep in refrigerator for 2 months. It can also be frozen and thawed in refrigerator before serving.