Our CSA continues to provide us with abundant bunches of basil and we are always looking for new uses for it (we already have about a gallon of frozen pesto in the freezer). This weeks food matters project recipe, cheese and nut balls, came at the perfect time to incorporate basil into another dish.
For these logs we used some mild Parmesan-like cheese and almonds. We also tossed in some basil and garlic - essentially making pesto but with different ratios. After adding a dash of salt and pepper we pulsed everything together in the food processor until it was broken down but not yet a paste. Rather than making little balls, as per the original recipe, we placed our mixture in plastic wrap and then tightly rolled it into a log. After a few hour rest in the fridge these logs were ready to be cut into rounds and served with a big salad and some crusty bread - the perfect weeknight meal!
Check out Cheese Please for Bittman's Cheddar Cheese and Almond Nut Balls and our "recipe" below.
Pesto Cheese-Nut Logs
Adapted from Food Matters Cookbook
1 medium sided chunk of a semi-hard cheese (parmesan, cheddar, pepper jack, gouda, etc.)
1 handful almonds or walnuts
1 bunch basil
2 cloves garlic
Salt and Pepper
Combine all ingredients in a food processor and pulse until they are well combined and broken down, but not a paste. Place mixture on plastic wrap, then roll and squeeze the cheese mixture into a log and twist the ends of the plastic wrap tightly. Refrigerate for at least an hour (for the flavors to meld and the cheese to re-harden), then unwrap and cut into rounds.
