Pesto Cheese Ball
1 1/2
20 min
03 hrs 20 min


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® Provolone Cheese, chopped

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

How to make

  1. 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.

  2. STEP 2

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

  3. STEP 3

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

  4. 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.


6Fat (mg)
15Cholesterol (mg)
75Sodium (mg)
1Carbohydrates (g)
1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  October 26, 2009

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!

— says amy
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