Homemade Pesto with slightly seasoned Cream cheese and Provolone cheese served with Baguette slices or Wheat Thin type crackers.
5 Cloves Garlic
2 Cups Fresh Basil (rinsed and dried)
½ cup firmly packed fresh Parsley (no stems)
⅓ cup Olive oil
¼ cup Pine nuts
½ cup Parmesan cheese (shredded)
¼ teaspoon sea salt
½ teaspoon ground black pepper
8 oz Cream Cheese (may use light)
1-2 crushed garlic cloves
dried parsley- ½ teaspoon or desired taste
dried basil- ½ teaspoon or desired taste
Herbamare Seasoning salt (or your favorite) desired taste
Provolone cheese slices (may need approx. 8 slices)
No nutrition information available
Pesto: Blend together Fresh Basil, Garlic, and Fresh Parsley, in Cuisinart processor. Dribble Olive oil through the top while processing. Then add the Parmesan cheese, Pine nuts and Salt & Pepper; process until thoroughly mixed.
Cream Cheese Pesto Ball Directions: Mix cream cheese, crushed garlic, dried parsley, dried basil and season salt (I like Herbamare)- mix in 1/- Tbsp. Hot water to make creamier. Line a bowl (or can use Jello mold type bowl) with 4-5 slices of Provolone cheese, Layer ½ pesto, then ½ cream cheese mixture, then remaining Pesto, then remaining cream cheese. Place remaining Provolone on top. (may also shred some of provolone if desire) Serve with Wheat Thins or Baguettes and a small knife to cut into it.