These balls can be made in a matter of minutes with pesto sauce from the refrigerated aisle of the supermarket. These are so pretty when you put them out for guests, and because they’re individual there’s no messy look to the platter after some are gone as there is with a large cheese ball.
1 cup pine nuts, divided
2 garlic cloves, peeled
1 cup firmly packed fresh basil leaves
1/4 cup olive oil
1 (8-ounce) package cream cheese, softened
Salt and freshly ground black pepper to taste
1. Preheat the oven to 350°F. Toast 3/4 cup pine nuts for 5 to 7 minutes, or until lightly browned. Remove nuts from the oven, and set aside.
2. Combine remaining 1/4 cup pine nuts, garlic, basil, and olive oil in a food processor, and puree until smooth. Scrape mixture into a mixing bowl, and add cream cheese. Blend until well combined, and season to taste with salt and pepper.
3. Roll mixture into 3/4-inch balls, and then roll balls in toasted pine nuts, pressing gently so pine nuts adhere. Chill balls for a minimum of 30 minutes, then serve.
Note: The balls can be prepared up to 1 day in advance and refrigerated, tightly covered with plastic wrap.