Basil Preserved in Parmesan Cheese


  • 2 cups tightly packed basil leaves
  • 1 cup freshly grated Parmesan or Asiago cheese (I prefer Asiago)
  • Salt and Peppers
  • Olive Oil


  1. Finely mince the basil leaves
  2. Mix thoroughly in a bowl with your choice of cheese
  3. Sprinkle a little salt and pepper in the bottom of a sterilized pint jar.  Add a 1/2-in. layer of the basil-cheese mixture.  Press down to 1/3-in. thick.
  4. Add another thin sprinkle of salt and pepper and another layer of basil mixture.  Continue packing leaves down until jar is full.
  5. Top the jar with 1/4-in. of olive oil.  Seal and put into the refrigerator to use as needed.  It will keep practically indefinitely.  To keep the preserve from discoloring, add a little oil to the top of the jar each time you use it.


Leah Beckett