Pesto Cheese Ball

Pesto Cheese Ball

Fresh basil leaves create interesting swirls when this cheese ball is served.

20 min. prep time
1 1/2 cups
141 Rating


Cheese Mixture

3 1/2 cups fresh parsley sprigs, trimmed
1 cup loosely packed fresh basil leaves, trimmed
4 ounces (1 cup) LAND O LAKES® Deli Provolone Cheese, shredded
1/2 cup pine nuts, toasted, chopped
1 (8-ounce) package cream cheese, softened
1 1/2 teaspoons finely chopped fresh garlic
Dash ground red pepper


Crackers or thin French bread slices


Fill 3-quart saucepan with 4 cups water. Bring to boil over high heat (4 to 5 minutes). Dip 3 cups parsley and basil into boiling water just until wilted (about 30 seconds). Rinse with cold water. Drain well, squeezing out excess liquid. Chop wilted parsley and basil leaves.

Combine wilted parsley and basil, provolone cheese, pine nuts, cream cheese, garlic and red pepper in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Shape into ball. Cover; refrigerate until firm (at least 3 hours).

Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.

Serve with crackers or thin French bread slices.

TIP: To toast pine nuts, place nuts in a dry skillet over medium heat, shaking pan often, until lightly toasted (3 to 4 minutes).

TIP: Cheese mixture could also be shaped into a 2-inch diameter log.

Nutrition Facts (1 tablespoon without crackers)

Calories: 70

Fat: 6g

Cholesterol: 15mg

Sodium: 75mg

Carbohydrates: 1g

Dietary Fiber: 1g

Protein: 3g

Recipe #10910©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

Great for parties! I cook the garlic cloves for a few minutes in a pan before dicing to soften the flavor. I've made it a few times and it's always a hit!

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