Chop tomatoes and let drain on paper towels.

Pesto: In food processor, whirl basil leaves, parmesan cheese, olive oil and garlic until pureed.

Garlic Cream: In food processor, blend the cream cheese, butter, garlic and pepper until smooth. Add pistachios and whirl just to blend.

Cut a piece of cheesecloth large enough to line pan, with cloth overlapping the rim. Wet cloth with water and wring dry. Line the pan with cloth, letting extra hang over the rim.

Cut provolone slices in half. Slightly overlapping slices, cover bottom and about 2 1/2 inches up the sides of the pan with about half the cheese. 

Divide remaining provolone into 3 equal portions and set aside.

Layer the following: 1/2 pesto, 1/3 provolone, 1/2 tomatoes, all garlic cream, remaining tomatoes, another 1/3 cheese, remaining pesto, remaining cheese.

Fold cloth over loaf and press loaf with your hand to compact lightly.

Chill loaf until firm (about 2 hours). 

Fold back cloth, invert loaf on serving dish, ease out terrine, and gently remove cheesecloth.

Garnish with basil sprigs and pistachios.