Spinach Pesto Cheese Ball Recipes

SPINACH CHEESE BALL ( CHRISTMAS TREE)

Steps:

• In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended.
• Form into a ball, and roll in chopped walnuts. (This is where you can shape it into a christmas tree, cover it in parsley. Use small peices of water chestnuts, and maybe pimentos to use as ornaments.).
• If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set.
• Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

SPINACH WALNUT PESTO

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

SPINACH AND ARTICHOKE CHEESE BALL

Steps:

• In a large bowl, mix together the spinach, feta and cream cheese, artichokes, dressing mix and garlic.
• Combine with clean hands until well blended.
• Form the mixture into a log or ball shape, then place on a serving plate, serve with bagel chips.

CREAM CHEESE SPINACH PESTO

Steps:

• Combine ingredients in blender or food processor in listed order to insure proper and easy blending. Turn blender on high and run until pesto is a heavy liquid. May have to stop and push greens down once or twice.
• Pour into air tight container and refrigerate.

SPINACH POWER PESTO MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
• Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
• Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
• Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
• Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

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.

SPINACH PESTO CHEESE BALL

Steps:

• 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.
• 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.
• 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.
• 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.