Pesto Cheese Ball

1. 1

   Fill 3-quart saucepan with 4 cups water.

2. 2

   Bring to boil over high heat.

3. 3

   Dip 3 cups parsley and basil into boiling water just until wilted.

4. 4

   Rinse with cold water.

5. 5

   Drain well, squeezing out excess liquid.

6. 6

   Chop wilted parsley and basil leaves.

7. 7

   Combine wilted parsley and basil, provolone cheese, pine nuts, cream cheese, garlic and red pepper in bowl.

8. 8

   Beat at medium speed, scraping bowl often, until well mixed.

9. 9

   Shape into ball.

10. 10

    Cover; refrigerate 3 hours or until firm.

11. 11

    Chop remaining parsley.

12. 12

    Reshape ball, if necessary.

13. 13

    Roll cheese ball in remaining chopped parsley to coat.

14. 14

    Serve with crackers or thin French bread slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.