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Spinach Pesto cheese Ball




Source of Recipe


the Oregonian


Recipe Introduction


Makes 10-12 servings


List of Ingredients




1/2 Cup pine nuts
Water
1 cup frozen chopped spinach
1 cup loose-packed fresh basil leaves, trimmed
4 ounces parmesan cheese, shredded (1cup) plus 2 tablespoons for garnish
2 ounces Italian shredded cheese blend (1/2/ cup)
1 8-ounce package low-fat cream cheese or neufchatel,softened " '
1 teaspoon minced garlic
Kosher salt
Freshly ground black pepper, to taste
1/2 c chopped fresh parsly

Recipe



Preheat oven to 325 degrees. Place, pine nuts on a baking dish and bake 6 to 8 minutes, or until goldin brown. Remove to a plate and let cool Bring a saucepan of water to a boil. Add the chopped spinach and basil leaves and cook 3 minutes until defrosted and tender. Drain in a colander and rinse under cold water: Press to extract excess moisture. place spinach, basil, 1 cup parmesan cheese, shredded cheese blend, cream cheese, garlic, salt and pepper to taste in a food processor fitted with the metal blade, or in a blender, and process or blend until smooth. Cover and refrigerate 30 minutes.
combine 2 tablespoons shredded parmesan cheese, parsley and pine nuts on a plate. Moisten your hands with water and roll cheese mixture into a ball. Roll in nut mixture to coat.