Basil Pesto

A friend of mine was so sweet and gave me several vegetable and herb plants (and so far none are dead!). As a thank you I wanted to make her Basil Pesto from some of the sweet basil she had given me. I love cooking with basil and I love pesto, but have never actually made pesto before. I explored several recipes and settled on trying a recipe from the Food Network. There were so many things I loved about the recipe but I did ended up making some modifications, so I put the original and modified version below.

Original Recipe 


(Recipe Credit: Food Network)

  • 2 cups packed basil leaves
  • 2 cloves garlic
  • 1/4 pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup freshly grated Percornio cheese
  • salt and pepper to taste

Modified Recipe 


  • 2 cups packed basil leaves
  • 2 gloves garlic
  • 1/2-3/4 cup pine nuts (I’ve discovered I really like pine nuts)
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup freshly grated Percornio cheese (This cheese is delicious but very potent)
  • 2-3 Tablespoons milk (to help neutralize some of the taste of the cheese and I like a creamy pesto)
  • salt and pepper to taste


  1. Combine garlic, pine nuts, and basil in a food processor and blend chopped finely.
  2. Add 1/2 cup olive oil and continue to blend until smooth
  3. Season with salt and pepper
  4. If using right away add rest of the oil and cheese and blend until fully incorporated. If freezing for later drizzle remaining oil on top, seal and freeze. When ready to use thaw and stir in cheese.

Here is the consistency of the final product! Now add to anything and everything. With the leftovers that I did not give to my friend I made a pasta dish with Roma tomatoes, grilled chicken and topped with the rest of the Percornio cheese. It was scrumptious!


I did like the original recipe, but just as a personal preference I found it very potent. Hence, why I chose to tame the strength of the Percornio cheese with the pine nuts and milk. After the modifications made I loved it and oh my goodness after putting it on the pasta I died of happiness. I intend to make many more batches and freeze for later use 🙂


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