Shelly's Recipe

PESTO CHEESE BALL

Category: Cheeseballs

1 cup lightly packed fresh basil leaves
1 cup lightly packed baby spinach
1/2 cup grated Pecorino Romano or Parmesan cheese
2 garlic cloves, minced
2 tbsp olive oil
2 (8-oz) pkg cream cheese , softened
8 oz goat cheese, softened
1/2 cup toasted, chopped walnuts
1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine

Line 1-quart bowl with plastic wrap, leaving 4-inch overhang. Process basil, spinach, Pecorino, garlic, and oil in food processor until smooth. Stir cream cheese and goat cheese together in separate bowl until combined.

Spread one-third of cheese mixture on bottom of prepared bowl. Spread half of basil mixture evenly over cheese. Sprinkle with half of walnuts and half of tomatoes. Repeat with half of remaining cheese mixture and remaining basil mixture, walnuts, and tomatoes. Top with remaining cheese mixture. Fold plastic wrap over cheese ball and refrigerate until firm, at least 4 hours or up to 24 hours. Let sit at room temperature for 1 hour before serving.

Serves 12