Creamy Pesto Cheese Ball
|Cream cheese||450 Gram|
|Pesto sauce||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs) (Almonds)|
|Crackers||3 (For Serving)|
|Basil leaves||3 (For Garnishing)|
Mix together the pesto, and two cheeses in a food processor and blend.
Line a small round bowl with plastic wrap, and scoop out the cheese mixture into the bowl.
Pack down firmly, and refrigerate for 3 hours.
Remove the cheese ball by pulling it out by the plastic wrap to keep it's shape.
Press the pine nuts or almonds firmly over the outside of the ball and refrigerate.
Bring to room temperature one hour before serving, and offer crisp crackers, or toasts alongside for spreading.