Patrick Oconnell
Parmesan cheese is a classic ingredient in basil pesto, adding a salty, nutty bite and acting as a thickener. However, there are several alternatives to Parmesan that can be used to make pesto, such as Pecorino Romano, a sharp sheep's milk cheese with a more pungent flavour, or Cotija, a Mexican cheese with a fresher flavour. While Parmesan is a traditional choice, these alternative cheeses can add variety and depth to the pesto or be used as a cheaper substitute.
| Characteristics | Values |
|---|---|
| Parmesan cheese and basil pesto combination | Parmesan cheese is a common ingredient in basil pesto |
| Parmesan cheese as an ingredient | Parmesan cheese is added to basil pesto to give it a salty, nutty bite and act as a thickener |
| Alternatives to Parmesan cheese | Pecorino Romano, cotija (aged Mexican cheese), Fiore Sardo, fontina, mozzarella |
| Use cases | Parmesan cheese and basil pesto are commonly used on pasta, pizza, potatoes, bread, crackers, grilled meats, salmon, chicken, and focaccia |
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What You'll Learn
Parmesan cheese is a traditional ingredient in basil pesto
The type of Parmesan cheese used in pesto is important, with finely grated or ground Parmesan being preferred over the pre-grated variety. The cheese should be added slowly and in small amounts to ensure it combines effectively with the other ingredients.
While Parmesan is a traditional and popular choice, there are several alternative cheeses that can be used in its place. These alternatives can be chosen for a variety of reasons, such as adding a unique twist, reducing costs, or accommodating dietary restrictions. For example, pecorino Romano is a sharp sheep's milk cheese produced since ancient Roman times. It has a more pungent and pronounced flavour than Parmesan, making it ideal for pairing with bold flavours like steak and red wine.
Another option is cotija, an aged Mexican cheese with a salty flavour and a fresher, whole milk taste. This cheese is commonly used in Mexican cuisine and can be found in various stages of ageing, from moist and young to finely aged and pre-grated. For a vegan option, the cheese can be omitted entirely, or alternative plant-based cheeses can be explored.
Ultimately, the choice of cheese in pesto is a matter of personal preference, and experimentation is encouraged to find the perfect flavour profile for one's palate.
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Parmesan gives pesto a salty, nutty bite and acts as a thickener
Parmesan is a traditional ingredient in basil pesto, along with fresh basil, garlic, pine nuts, and extra-virgin olive oil. The addition of Parmesan gives pesto a salty, nutty bite and acts as a thickener.
Parmesan is a hard Italian cheese with a salty, nutty flavour. When added to pesto, it provides a savoury, umami note that enhances the other ingredients. The saltiness of Parmesan also helps to balance the other flavours in the pesto, particularly the sweetness of the basil and the richness of the olive oil.
As a hard cheese, Parmesan also acts as a thickening agent in pesto. When grated or blended into the sauce, it adds body and texture, creating a thicker, more substantial sauce. This makes the pesto ideal for coating pasta, vegetables, or bread. The cheese also adds a creamy texture to the pesto, making it smoother and easier to blend with other ingredients.
The salty, nutty flavour of Parmesan also helps to round out the overall flavour profile of the pesto. It complements the other nutty, savoury, and herbal notes in the sauce, creating a well-rounded and balanced dish. The cheese also helps to enhance the aroma and flavour of the basil, creating a brighter, more vibrant sauce.
While Parmesan is a popular choice for pesto, other cheeses can be used as substitutes. These include Pecorino Romano, a sharp sheep's milk cheese with a more pronounced bite, or cotija, a salty Mexican cheese with a fresher flavour. These alternatives can be used to create different flavour profiles or to accommodate dietary restrictions, such as vegetarian or vegan preferences.
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Other cheeses can be used instead of Parmesan
Parmigiano-Reggiano, or Parmesan, is a hard cheese made from cow's milk that is typically aged for a minimum of two years. It lends a savoury and nutty flavour to pesto and acts as a thickening agent. However, there are several other cheeses that can be used instead of Parmesan in basil pesto.
Pecorino Romano is a sharp sheep's milk cheese that has been produced since ancient Roman times. It is more pungent and has a more pronounced bite than Parmesan, resulting in a punchier pesto that pairs well with bold flavours such as steak and red wine. Another variety of Pecorino, the Pecorino Sardo, is the cheese called for in the official pesto recipe. Hailing from Sardinia, it is typically more assertive, bolder, and saltier than Parmesan, with a sharper, earthier flavour profile.
Manchego, a Spanish sheep's milk cheese, is another option. While not as dry and crumbly as Parmesan, Manchego still incorporates well into pesto. It is known for its signature richness due to the higher butterfat content of sheep's milk. A Manchego pesto can be created by substituting buttery Marcona almonds for pine nuts, sharp arugula for basil, and adding lemon zest for a bright and zesty sauce.
For a truly unique pesto, cotija, an aged Mexican cheese, can be used. Cotija is just as salty as Parmesan but has a fresher flavour reminiscent of whole milk. It is commonly used in elote, grilled corn slathered in mayo, chile powder, and spritzed with lime juice. A Mexican-inspired pesto can be crafted by incorporating cotija, swapping basil for cilantro, using pumpkin seeds instead of pine nuts, and adding lime juice for a tart sweetness.
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Pesto is a versatile sauce that can be used in many dishes
In terms of cheese, Parmesan is a popular choice for pesto, as it adds a salty, nutty bite and acts as a thickener. However, there are several alternative cheeses that can be used instead of Parmesan to add variety and depth of flavor to the sauce. These include Pecorino Romano, a sharp sheep's milk cheese with a more pungent and pronounced flavor that can stand up to bold flavors such as steak and red wine. Another option is cotija, an aged Mexican cheese that is just as salty as Parmesan but has a fresher flavor reminiscent of whole milk. For a cheaper alternative, one could use other melting cheeses like fontina and mozzarella. Additionally, vegan pesto can be made by simply omitting the cheese from the recipe.
Pesto can be used in a variety of dishes beyond the classic pasta. It can be a flavorful addition to pizzas, mashed potatoes, eggs, grilled meats, and roasted vegetables. It can also be used as a substitute for condiments such as mayonnaise, mustard, or sour cream. When storing pesto, it is important to prevent oxidation, which causes the sauce to turn brown. This can be done by covering the surface of the pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing the container.
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Pesto is easy to make at home
Parmesan cheese is a classic ingredient in basil pesto, providing a salty, nutty bite and acting as a thickener. It is easy to make basil pesto at home, and you can adjust the ingredients to your liking. Here is a step-by-step guide to making basil pesto at home:
Ingredients:
- Fresh basil leaves
- Pine nuts (or another type of nut)
- Extra-virgin olive oil
- Grated Parmesan cheese
- Garlic
- Lemon juice
- Salt and pepper, to taste
Optional Ingredients:
- Other nuts or seeds, such as walnuts, almonds, pistachios, pepitas, or hemp seeds
- Different herbs, such as mint, cilantro, or parsley
- Spices like cayenne, paprika, or crushed red pepper flakes
Instructions:
- Combine the pine nuts, garlic, and lemon juice in a food processor or blender. You can also add salt and pepper at this stage for seasoning. Pulse until the mixture is finely chopped.
- Add the fresh basil leaves to the food processor and pulse until the basil is chopped and combined with the other ingredients. Be careful not to over-process the basil, as this can affect the colour and flavour.
- With the food processor running, slowly drizzle in the olive oil. Continue processing until the mixture is emulsified and smooth.
- Add the grated Parmesan cheese and pulse briefly until combined. For a smoother pesto, you can add more olive oil.
- Taste the pesto and adjust the seasoning as needed.
Your homemade basil pesto is now ready to serve! It can be enjoyed with pasta, pizza, grilled vegetables, scrambled eggs, and many other dishes. Storing your pesto in an airtight container with a thin layer of olive oil on top will help keep it fresh and green for a few days. You can also freeze pesto in ice cube trays for later use.
Feel free to experiment with different ingredients and flavours to make your unique pesto variations!
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Frequently asked questions
Basil pesto is a blend of fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. It is a bright and nutty sauce that goes well with pasta, pizzas, grilled salmon, and more.
Parmesan cheese gives pesto its distinctive salty and nutty bite. It also acts as a thickener. Finely grated or ground Parmesan is usually preferred over the grated variety sold in green cans.
Yes, there are several alternative cheeses that can be used in place of Parmesan. These include Pecorino Romano, Cotija, Fiore Sardo, Fontina, and Mozzarella. These cheeses can add variety, depth, or serve as cheaper alternatives.
