Pesto Cheese Ball
Fresh basil leaves create interesting swirls when this cheese ball is served.
1 1/2 cups
3 1/2 cups fresh parsley sprigs, trimmed
1 cup loosely packed fresh basil leaves, trimmed
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)
Dietary Fiber: 1g
Recipe #10910©1999Land O'Lakes, Inc.