Three Cheese Pesto Cheese Ball
A garlicky pesto cheese ball made with Parmesan, mozzarella, and cream cheese.
servings: 4
total time: 1 hour 20 minutes
recipe by: Frankie
Ingredients
- 1 ounce fresh basil leaves
- 2 garlic cloves, peeled
- 1 ounce freshly grated Parmesan cheese
- 2 TBSP plus 3 TBSP chopped cashews
- 2 TBSP olive oil
- 8 ounces cream cheese, room temperature
- 2 ounces mozzarella cheese, finely shredded
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- crackers and/or toasted breads for serving
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Directions
- Add the basil, garlic, Parmesan and 2 TBSP of the chopped cashews to a food processor and pulse until everything is finely chopped and a paste is formed. Scrape the mixture into a mixing bowl.
- Stir the olive oil, cream cheese, mozzarella, salt, and crushed red pepper flakes in with the pesto mixture until thoroughly combined.
- Use your hands to form the mixture into a ball. Cover the cheese ball and refrigerate for 1 hour.
- Spread the remaining 3 TBSP of chopped cashews on a plate. Take the cheese ball out of the refrigerator and roll it in the cashews lightly pressing the cashews onto the cheese ball to help the adhere.
- Serve the cheese ball with crackers and/or toasted breads.
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