Pesto Cheese Ball

Serve with large crackers.

ingredients

1 -8oz pkg sliced provolone
2 -8oz pkg cream cheese (room temperature)
20 pistachios, shelled
2 cloves garlic
1/2 c fresh basil
1/2 c fresh parsley
1/2 c pine nuts
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
3 oz oil packed sundried tomatoes

directions

Line medium bowl with plastic wrap. Reserve 3 slices of provolone. Line bowl with provolone. Process cream cheese, pistachio and one clove of garlic in food processor and clean. Next process basil, parsley, pine nuts and remaining clove of garlic in food processor. Dissolve pepper and salt in olive oil and add to running machine. Drain tomatoes and puree. Spread some cream cheese mixture over provolone. Spread pesto, then 1/2 c remaining cream cheese mixture, then sundried tomato puree then remaining cream cheese then last three pieces of provolone. Freeze until firm (keeps up to 3 months in freezer).

Source: Paula Dean