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Basil Pesto and Cream Cheese Ball

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)

Nutritional information

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.