Basil Pesto Goat Cheese Ball Recipes

BASIL PESTO GOAT CHEESE BALL

Steps:

• Mix the cheese and pesto in a bowl until well combined.
• Scrape the contents of the bowl onto a sheet of plastic wrap, gather into a rough ball and twist at the top to seal.
• Freeze for one hour, or put in the fridge for about four hours ( or until the cheese ball firms up ).
• Place the pine nuts in a bowl. Drop the cheese ball directly from the plastic wrap into the bowl and discard the plastic wrap. Roll the cheese in the pine nuts until the entire ball is covered in nuts.
• Serve with crackers or a sliced baguette and a few sprigs of fresh basil.

WALNUT BASIL PESTO WITH GOAT CHEESE

Steps:

• In a food processor or high speed blender, add basil leaves, walnuts, and olive oil. Pulse until walnuts are broken into small pieces.
• Add cheeses, garlic, and spices and continue to pulse until pesto is somewhat smooth but still has a bit of texture. Scrape down the sides of the food processor or blender periodically.
• Use as a dip, pasta sauce, or spread on any of your favorite foods.
• Store in the fridge for up to 10 days, or in the freezer up to 6 months.

CHEESE BALL WITH PESTO

Steps:

• Mix together pesto, and two cheeses.
• Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
• Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
• Bring to room temperature one hour before serving.