Directions

1. Fill a large saucepan 3/4 full with water and bring to a boil.
2. Once boiling add 3 cups of the parsley, let boil for 30 seconds, and then remove immediately. Rinse the parsley under cold water, drain and squeeze out any excess liquid.
3. Place the parsley and the fresh basil on a cutting board and chop into pieces, then place in a large bowl with the provolone cheese, pine nuts, cream cheese, garlic and red pepper.
4. Beat the parsley mixture at medium speed until blended, scraping the sides of the bowl if necessary.
5. Shape the mixture into a ball, cover and refrigerate for 3 hours.
6. Chop the remaining 1/2-cup parsley. Roll the cheese ball in the parsley, place on a serving dish and serve.