Pesto Cheese Ball
Pesto Cheese Ball
Fresh basil leaves create interesting swirls when this cheese ball is served.
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20 min
Prep Time
03 hrs 20 min
Total Time
1 12
cups Ingredients
3 12 cups fresh parsley sprigs, trimmed
1 cup loosely packed fresh basil leaves, trimmed
4 ounces (1 cup) Land O Lakes® Provolone Cheese, chopped
12 cup pine nuts, toasted, chopped
1 (8-ounce) package cream cheese, softened
1 12 teaspoons finely chopped fresh garlic
Dash ground red pepper (cayenne)
Crackers
How to make
-
STEP 1
Fill 3-quart saucepan with 4 cups water. Bring to boil over high heat. Dip 3 cups parsley and basil into boiling water just until wilted. Rinse with cold water. Drain well, squeezing out excess liquid. Chop wilted parsley and basil leaves.
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STEP 2
Combine wilted parsley and basil, Provolone cheese, pine nuts, cream cheese, garlic and cayenne in bowl. Beat at medium speed, scraping bowl often, until well mixed. Shape into ball. Cover; refrigerate 3 hours or until firm.
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STEP 3
Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.
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STEP 4
Serve with crackers or thin French bread slices.
Tip #1
- To toast pine nuts, place nuts in dry skillet. Cook over medium heat, shaking pan often, 3-4 minutes or until lightly toasted.
Tip #2
- Cheese mixture could also be shaped into a 2-inch diameter log.
70 Calories
6 Fat (g)
15 Cholesterol (mg)
75 Sodium (mg)
1 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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