I Swapped Pesto for Basil Cheese and I’m Never Going Back

You know those recipes that are so ridiculously simple you think, Wait… how did I not come up with this myself? But then you’re just grateful some genius out there did—and put it on the internet for the rest of us to obsess over.

That’s exactly how I felt when cookbook author and food creator Danny Freeman (@dannylovespasta) casually dropped his two-ingredient recipe for basil cheese into my feed. Two ingredients. That’s it. Cheese + fresh basil, blitzed in a food processor. End result? A salty, herb-packed flavor bomb that tastes like you’ve got a nonna hiding in your kitchen.

No cooking, no fuss, just instant gourmet vibes.

So, what is basil cheese exactly?

Think of it as pesto’s laid-back cousin. It’s crumbly instead of saucy, concentrated instead of oily, and it packs all the punch with none of the prep. Parmesan (or Romano, if you’re feeling sharp) brings the salty, nutty depth, while basil adds that garden-fresh lift with a little peppery bite. Together, they’re basically unstoppable.

Texture-wise, it’s dry and crumbly but fragrant and bold—like if parmesan cheese decided to go on a Tuscan vacation and never came home.

How to make it

1. Toss cheese and fresh basil into a food processor.

2. Pulse for about 15–30 seconds until everything’s finely chopped and evenly mixed.

3. Taste, adjust, maybe season with salt and pepper. Done.

It keeps in the fridge for about a week, but let’s be real—you’ll blow through it long before then.

Why I can’t stop using it

The better question: what can’t you put it on?

• Stir a spoonful into hot pasta water and boom—you’ve got an instant sauce. (I did this, then piled more basil cheese on top, and let’s just say… no regrets.)

• Sprinkle it on greens for a salty-herbal kick.

• Add it to pasta salad, where it clings to every little noodle curve.

• Melt it inside a grilled cheese or panini. Flavor upgrade = unlocked.

• Spread butter on toast, top with basil cheese, broil for a quick appetizer. Chef’s kiss.

And if you want to play, it’s super customizable—lemon zest for brightness, a pinch of garlic powder for oomph, or swap basil for parsley, cilantro, or whatever herb you’re trying to use up before it wilts.

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Basil cheese is officially my new kitchen obsession. Two ingredients, endless possibilities, and a flavor profile that’s somehow rustic and fancy at the same time. If you see me sprinkling it on everything from pasta to popcorn, just know—I regret nothing.