Italy2 (8 oz.) packages of cream cheese, softened
1/4 c. pesto
1/2 c. Parmesan cheese
about 1/2 c. finely chopped pecans
Combine cream cheese, pesto, and Parmesan. Line a small round bowl with plastic wrap , and scoop cheese mixture into the bowl. Pack down firmly, pulling plastic wrap up around sides to form a round ball. Refrigerate 3 hours. Remove ball from bowl and peel off plastic wrap. Press nuts all over the surface of the cheese ball until it is well covered. Store in refrigerator; bring to room temperature one hour before serving. Serve with crackers.
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