Spinach Pesto Cheese Ball - cooking recipe

Ingredients

1/2 cup pine nuts
1 cup frozen chopped spinach
1 cup loosely packed fresh basil leaf, trimmed
1 cup shredded parmesan cheese
1/2 cup shredded cheese (Italian cheese blend)
1 (8 ounce) package cream cheese, softened
1 teaspoon minced garlic
fresh ground black pepper
2 tablespoons shredded parmesan cheese
1/2 cup chopped fresh parsley

Preparation

Toast pine nuts until golden brown on a baking dish in a preheated 325-degree oven, 6-8 minutes, or in a dry skillet, stirring constantly. Remove to a plate and let cool.
Bring a saucepan of water to a boil. Add spinach and basil; cook 3 minutes, until tender (or place in a microwave-safe dish, lightly cover with plastic wrap and cook on high 2 minutes). Drain in a colander; rinse under cold water. Press to extract excess moisture.
Place spinach, basil, 1 cup Parmesan, shredded cheese blend, cream cheese, garlic and pepper to taste in food processor fitted with a metal blade; process until smooth. Cover and refrigerate 30 minutes.
Stir together the remaining 2 tablespoons Parmesan, parsley and pine nuts on a plate. Moisten your hands with water; roll the cheese mixture into a ball. Roll in the nut mixture to coat.