I had purchased fresh basil to prepare a couple of dishes. When I realized that there was still a good amount left over, I didn’t want it to go to waste so I decided to make some pesto with it.

Several reviewers in the recipe I found suggested freezing the fresh pesto in an ice cube tray if it wasn’t going to be consumed right away. This turned out to be quite convenient when I was looking to throw together a quick meal one night.

While heating some of my frozen pesto cubes, I poached a diced chicken cutlet in some vegetable broth and cooked some Ronzoni’s Perciatelli. I mixed everything together and voilà, dinner was ready. That pesto certainly did come in handy and it added wonderful flavor to the dish!

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Here is the original recipe: 


2 cups packed homegrown basil (or fresh as you can)
1/2 cup toasted pine nuts, cooled
1 cup grated parmesan cheese (either or both) or 1 cup romano cheese (either or both)
3 cloves crushed garlic
1/4-1/2 cup olive oil, depending on how creamy you want it


1 Put into a food processor first 4 ingredients. Pulse to blend.

2 Slowly add oil through feed tube to make a nice paste.

5 thoughts on “Pesto

  1. Rita

    Thank you so much for making my pesto. Glad you enjoyed it! There used to be a link for a short video of me making it. Wish I could find it.

      1. Dana Post author

        Hi Rita, what an honor to have you visit and comment! Thank you so much for posting that awesome recipe on – so glad I found it. 😀

    1. Dana Post author

      Haha, I’m sorry but I’m still trying to get passed the “3 fridges and two freezer” comment. Jealous, I wish!!


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