Shelly's Recipe

PESTO CHEESE BALL

Category: Cheeseballs

2 (8 oz) packages cream cheese, softened to room temperature
1/4 cup prepared pesto
1/2 cup grated parmesan cheese
3/4 cup pine nuts, lightly toasted
Crackers for serving
Fresh basil leaves to garnish

Mix together the pesto, and two cheeses in a food processor and blend. Line a small round bowl with plastic wrap, and scoop out the cheese mixture into the bowl. Pack down firmly, and refrigerate for 3 hours. Remove the cheese ball by pulling it out by the plastic wrap to keep it's shape. Press the pine nuts firmly over the outside of the ball and refrigerate. Bring to room temperature one hour before serving, and offer crisp crackers, or toasts alongside for spreading.