Ingredients for Spinach Pesto Cheese Ball
- 1/4 cup pine nuts
- 1 (10 ounce) package frozen chopped spinach
- 1/4 cup fresh basil leaf
- 1 1/4 cups freshly grated Parmesan cheese
- 1/2 cup shredded cheese blend
- 1 (8 ounce) package cream cheese, softened
- 1 clove garlic, minced
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup fresh parsley, chopped
- salt to taste
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How to Make Spinach Pesto Cheese Ball
- Preheat oven to 325°F (160°C). Spread pine nuts on a baking sheet and toast for 6-8 minutes, or until golden brown, stirring halfway through. Alternatively, toast in a dry skillet over medium heat, stirring constantly, until golden brown.
- Remove pine nuts from oven or skillet and let cool completely.
- Bring a large pot of salted water to a boil. Add spinach and basil and cook for 3 minutes, or until wilted.
- Drain spinach and basil in a colander and rinse under cold water. Squeeze out as much excess water as possible.
- In a food processor, combine the cooked spinach and basil, 1 cup of Parmesan cheese, the shredded cheese blend, softened cream cheese, minced garlic, and black pepper. Process until smooth and creamy.
- Cover the cheese mixture and refrigerate for at least 30 minutes to allow it to firm up.
- While the cheese mixture chills, combine the remaining 2 tablespoons of Parmesan cheese, chopped parsley, and toasted pine nuts on a plate.
- Moisten your hands with water. Roll the chilled cheese mixture into a ball.
- Roll the cheese ball in the Parmesan-parsley-pine nut mixture until evenly coated.
- Serve immediately or chill further before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
33g
Carbs
0g
