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Creamy Pesto Cheese Ball

Italian.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Cheese

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