Spinach Pesto Cheese Ball |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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From the St. Louis Post-Dispatch. Ingredients:
1/2 cup pine nuts |
1 cup frozen chopped spinach |
1 cup loosely packed fresh basil leaf, trimmed |
1 cup shredded parmesan cheese |
1/2 cup shredded cheese (italian cheese blend) |
1 (8 ounce) package cream cheese, softened |
1 teaspoon minced garlic |
fresh ground black pepper |
2 tablespoons shredded parmesan cheese |
1/2 cup chopped fresh parsley |
Directions:
1. Toast pine nuts until golden brown on a baking dish in a preheated 325-degree oven, 6-8 minutes, or in a dry skillet, stirring constantly. Remove to a plate and let cool.
2. Bring a saucepan of water to a boil. Add spinach and basil; cook 3 minutes, until tender (or place in a microwave-safe dish, lightly cover with plastic wrap and cook on high 2 minutes). Drain in a colander; rinse under cold water. Press to extract excess moisture.
3. Place spinach, basil, 1 cup Parmesan, shredded cheese blend, cream cheese, garlic and pepper to taste in food processor fitted with a metal blade; process until smooth. Cover and refrigerate 30 minutes.
4. Stir together the remaining 2 tablespoons Parmesan, parsley and pine nuts on a plate. Moisten your hands with water; roll the cheese mixture into a ball. Roll in the nut mixture to coat.
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