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Creamy Pesto Cheese Ball

Italian.Chef's picture
  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.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2517 Calories from Fat 2105

% Daily Value*

Total Fat 241 g371.1%

Saturated Fat 104.1 g520.5%

Trans Fat 0 g

Cholesterol 528.9 mg176.3%

Sodium 2836.4 mg118.2%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.5 g10.2%

Sugars 17.3 g

Protein 55 g110.1%

Vitamin A 121.4% Vitamin C 1.8%

Calcium 104.9% Iron 36.2%

*Based on a 2000 Calorie diet

Creamy Pesto Cheese Ball Recipe