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Pesto Cheese Ball

From

April​/May 2008

Pesto Cheese Ball

This homemade version of the supermarket holiday hors d’oeuvre specialty incorporates the strong, tangy flavor of Pecorino Romano cheese. If you can’t find Pecorino Romano, Parmesan is an acceptable substitute in this cheese ball recipe. Toasting the walnuts in a dry skillet over medium heat until golden and fragrant really highlights their nutty, earthy flavor. We made sure to use oil-packed sun-dried tomatoes, not the ones sold in cellophane, which tasted bland and lent our Pesto Cheese Ball a leathery texture.

Serves 12

“This recipe is a family favorite served when we watch the Pittsburgh Steelers football games with family and friends. When the Steelers win, we’re sure it’s because of the lucky dip.” Pecorino Romano is a hard sheep’s-milk cheese with a strong, tangy flavor. If you cannot find it, Parmesan can be substituted. Toast the nuts in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

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