savorytouch

Name: Basil-Pesto-Cheese-Platter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cups Fresh basil leaves; 1/4 cup Pine nuts; 2, minced Garlic cloves; 1/2 cup Grated Parmesan cheese; 1/2 cup Extra virgin olive oil; to taste Salt and freshly ground black pepper; 8 ounces total Assorted cheeses (e.g., mozzarella, cheddar, feta)

Cheese platter

basil pesto cheese platter

By Alessandro Bellini

Published: 31 Mar 2025

This recipe is all about creating a stunning and flavorful cheese platter, elevated by a vibrant homemade basil pesto. Forget the store-bought stuff; making your own pesto is surprisingly simple and yields a far more intense, fresh flavor. I like to make a little extra pesto and store it separately, as it pairs wonderfully with pasta, grilled chicken, and more!

Close-up shot of homemade basil pesto in a bowl

Choosing your cheeses is half the fun! I usually select a variety of textures and flavors—think creamy mozzarella, sharp cheddar, crumbly feta, and a rich aged gouda for a more interesting platter. Don't be afraid to experiment; a successful cheese platter is all about personal preference! Remember this platter is all about you and your creativity.

Variety of cheeses arranged on a wooden board

Required Equipments

Mixing bowls
Food processor or blender
Whisk
Spatula
Cheese board or platter
Serving knives

Basil-Pesto-Cheese-Platter

Impress your guests with this simple yet elegant basil pesto cheese platter. Homemade basil pesto takes this appetizer to another level.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

🍽 Ingredients

2 cups Fresh basil leaves
1/4 cup Pine nuts
2, minced Garlic cloves
1/2 cup Grated Parmesan cheese
1/2 cup Extra virgin olive oil
to taste Salt and freshly ground black pepper
8 ounces total Assorted cheeses (e.g., mozzarella, cheddar, feta)

📖 Instructions

First, wash and dry the basil leaves thoroughly. This is crucial for preventing your pesto from getting watery or developing mold.
Next, remove the stems from the basil leaves. I find the easiest way is to simply pinch and pull off the leaves from the stem. Don't worry about tiny stem fragments as the food processor will easily pulverize these.
Now, combine the basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese into the bowl of your food processor (or blender). If using a food processor you can just let it go for 20 seconds but if using a blender you will need to pulse for better consistency.
With the food processor (or blender) running, slowly drizzle in the olive oil until a smooth paste forms. You may need to stop to scrape down the sides a few times to ensure all ingredients are well combined.
Taste and adjust the seasoning, adding more salt, pepper, or Parmesan cheese to your preference. It's really important to get the seasoning right as you don't want bland pesto.
Once the pesto is perfectly seasoned, it is ready for use. You can either spread it over the cheeses at once or make individual small jars or containers to preserve for longer.
Now, arrange your selection of cheeses beautifully on a platter. You can also add some crackers, olives, and other accompaniments for a more complete experience.
Finally, dollop or drizzle the pesto generously over the cheeses and around the platter. Enjoy your creation!

📝 Notes

For a nuttier flavor, lightly toast the pine nuts in a dry pan before using.
Feel free to add a pinch of red pepper flakes for extra heat.
Adjust the amount of olive oil to achieve your desired consistency.
If you don’t have a food processor, you can finely chop all the ingredients by hand. It will just take much longer!