You are here: Home » Recipes » Spinach Pesto Cheese Ball Spinach Pesto Cheese Ball Recipe by Relish ContributorKitchen Tested Yield 10 to 12 servings This basil- and parmesan-infused party ball is simple and wonderful. PrintEmail You can double or triple the recipe and store the extra cheese balls in the refrigerator wrapped in plastic until ready for use. They will keep a week in the refrigerator. Serve with crackers, flat bread, crudites or crostini. Ingredients 1/2 cup pine nuts Water1 cup frozen chopped spinach1 cup loose-packed fresh basil leaves, trimmed4 ounces parmesan cheese, shredded (1 cup) plus 2 tablespoons, for garnish2 ounces (1/2 cup) Italian shredded cheese blend1 (8-ounce) package low-fat cream cheese or neufchatel, softened1 teaspoon minced garlic Freshly ground black pepepr1/2 cup chopped parsley Instructions Preheat oven to 325F. Place pine nuts on a baking dish and toast in oven 6 to 8 minutes until golden 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 or place in a microwave-safe dish, lightly cover with plastic wrap and cook on high 2 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 and pepper in a food processor fitted with the metal blade or 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.