Pesto Cheese Ball

Pesto Cheese Ball
14
1 Review
Fresh basil leaves create interesting swirls when this cheese ball is served.
20 min
Prep Time
3:20
Total Time
1 1/2 cups

Ingredients

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

Crackers or thin French bread slices

Directions

  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. 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. Chop remaining parsley. Reshape ball, if necessary. Roll cheese ball in remaining chopped parsley to coat.
  4. Serve with crackers or thin French bread slices.

Recipe Tips

- To toast pine nuts, place nuts in dry skillet. Cook over medium heat, shaking pan often, 3-4 minutes or until lightly toasted.

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

Nutrition Facts (1 tablespoon)

Calories
70
Cholesterol
15mg
Carbohydrates
1g
Protein
3g
Fat
6g
Sodium
75mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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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