Pesto Cheese Ball Recipe
Super Bowl Recipes



Pesto Cheese Ball

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® Deli Provolone Cheese, shredded
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

Fill 3-quart saucepan with 4 cups water. Bring to boil over high heat (4 to 5 minutes). Dip 3 cups parsley and basil into boiling water just until wilted (about 30 seconds). Rinse with cold water. Drain well, squeezing out excess liquid. Chop wilted parsley and basil leaves.

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

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

Serve with crackers or thin French bread slices.

TIP: To toast pine nuts, place nuts in a dry skillet over medium heat, shaking pan often, until lightly toasted (3 to 4 minutes).

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

Yield: 1 1/2 cups (1 cheese ball)

Nutrition Facts (1 tablespoon without crackers) Calories: 70
Fat: 6 g
Cholesterol: 15 mg
Sodium: 75 mg
Carbohydrates: 1 g
Dietary Fiber: 1 g
Protein: 3 g


Razzle Dazzle Recipes
Copyright ©2002 - 2012
All Rights Reserved
 No portion of this site
 can be reproduced without permission

Graphics by Kim's Whim