Spinach Pesto Cheese Ball

• 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

1. 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.
2. 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.
3. 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.
4. 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.

pine nuts, spinach, basil leaf, parmesan cheese, shredded cheese, cream cheese, garlic, fresh ground black pepper, parmesan cheese, parsley

Taken from www.food.com/recipe/spinach-pesto-cheese-ball-155169 (may not work)