Pesto Cheese Ball

Name: Pesto Cheese Ball
Prep time: 20 min
Total time: 3 h 20 min
Yield: 1 1/2 cups
Ingredients: 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); Crackers

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 ¹/₂

cups

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Ingredients

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)

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.
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.
STEP 3

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