Add the basil, garlic, Parmesan and 2 TBSP of the chopped cashews to a food processor and pulse until everything is finely chopped and a paste is formed. Scrape the mixture into a mixing bowl.
Stir the olive oil, cream cheese, mozzarella, salt, and crushed red pepper flakes in with the pesto mixture until thoroughly combined.
Use your hands to form the mixture into a ball. Cover the cheese ball and refrigerate for 1 hour.
Spread the remaining 3 TBSP of chopped cashews on a plate. Take the cheese ball out of the refrigerator and roll it in the cashews lightly pressing the cashews onto the cheese ball to help the adhere.
Serve the cheese ball with crackers and/or toasted breads.
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