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Pesto Cheese Ball
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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 (cayenne)



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 cayenne 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.

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