Pesto Cheese Ball

Pesto Cheese Ball



Prep Time:10 Min

Chill Time: 1 Hr +

 

1. Combine pine nuts, parmesan, basil, parsley, and garlic in food processor, Puree everything together quickly and shut the processor off.

 

1. Add the lemon juice and a good pinch of sea salt and black pepper. Pulse a few times before hitting puree again and slowly pouring in the EVOO until the pesto is the consistency you desire. Transfer to a small bowl.

 

1. In a small mixing bowl, combine the cream cheese, mozzarella, parmesan, pinch sea salt, and mayonnaise. Use an electric mixer to beat the ingredients together starting on a low setting and working up quickly.

 

1. Stir about 2 Tbsp. of the Pesto into the cheese mixture. (Reserve the remainder for a future dish or add a little more for a stronger flavour) Once combined, scoop cheese mixture out onto cutting board and gently pat into a ball. Wet your hands and finish by gently rolling into a ball shape.

 

1. Line a small plate with the parmesan, fresh parsley, and black pepper. Roll cheese ball in the parmesan and herb mixture and transfer to a plate lined with parchment paper. Form a piece of plastic wrap around the ball and refrigerate at least an hour to firm up. The longer it chills the better!

 

1. Serve with your favourite crackers.

 

                      Grocery List

• ¼ C Pine Nuts
• 2 Tbsp. Parmesan, grated
• 1 C fresh Basil
• ½ C fresh Parsley
• 2 cloves Garlic
• 1 Tsp. Lemon Juice
• Sea Salt / Black Pepper
• ¼ C EVOO +

 

• 227g tub Cream Cheese
• 227g tub Light Cream Cheese
• ¾ C Mozzarella, shredded
• 1 Tbsp. Parmesan, grated
• 1 Tbsp. Mayonnaise
• Pinch Sea Salt

• ¼ C Parmesan, grated
• 1/3 C fresh Parsley, finely chopped
• ½ Tsp. Black Pepper