Best Cheeses To Pair With Basil Pesto

Basil pesto is a simple, no-cook sauce that originated in Genoa, Italy. It is traditionally made with basil, olive oil, pine nuts, cheese, and salt. The best cheese for basil pesto depends on the desired flavor profile and texture. Parmesan is a popular choice for its rich, nutty flavor and creamy texture, while Pecorino Romano adds a sharper, saltier, and tangier taste. Manchego, a Spanish sheep's milk cheese, offers a similar texture to Parmesan with a signature richness. For a punchier pesto, Cotija, a salty Mexican cheese with a fresh flavor, can be used. Other options include mozzarella, fontina, gorgonzola, feta, and havarti.

Parmesan: a rich, nutty flavour that adds depth without overpowering other ingredients

Parmesan is a hard cheese with a rich, nutty flavour and a creamy texture. It is made from non-pasteurized cow's milk and is a staple of Italian cooking. Parmesan is the perfect cheese to add to a basil pesto as it adds depth to the sauce without being overpowering.

Parmesan is often used in pesto alongside other cheeses, such as Pecorino Romano, a sharp sheep's milk cheese with a more pronounced bite. The two together create a punchier pesto that can stand up to bold flavours such as steak and red wine.

When making pesto, it is important to add the Parmesan after blending the nuts and garlic into a paste, and before adding the basil. This ensures the pesto retains its bright green hue.

The best Parmesan to use is freshly grated or ground, rather than the pre-grated variety.

Pecorino Romano: a hard, salty cheese with a strong flavour that stands up to bold flavours

Pecorino Romano is a hard, salty cheese with a strong flavour that stands up to bold flavours. It is a staple in southern Italy, where it originated, and is often used as a finishing touch on many different dishes. This is because it has a strong flavour that can stand up against other strong flavours, such as garlic or anchovies.

Pecorino Romano is a sharp sheep's milk cheese that has been produced since the ancient Roman era, as the name implies. It is more pungent and has a more pronounced bite compared to Parmesan, so Pecorino Romano produces a punchier pesto. It is also saltier, sharper, and tangier than Fiore Sardo, another sheep's milk cheese.

When making pesto, it is important to consider the balance of flavours. Pesto is a pungent sauce, with heaps of fresh, aromatic basil, raw garlic, aged cheeses, rich nuts, and olive oil. A good pesto leans towards milder, sweeter, and rounder flavours. However, Pecorino Romano's strong flavour can stand up to these bold ingredients and enhance the overall flavour of the dish.

When choosing a cheese for pesto, it is also important to consider the texture. Pecorino Romano is a hard cheese, which makes it ideal for grating or shaving onto pesto pasta. This adds a nice contrast to the soft texture of the pesto sauce.

In conclusion, Pecorino Romano is an excellent choice for pesto because of its strong flavour and hard, salty texture. It stands up to bold flavours and adds a nice finishing touch to any dish containing pesto sauce.

Mozzarella: soft and slightly sour, it's versatile and won't take away from the pesto's flavour

Mozzarella is a soft, slightly sour cheese that is a staple of Italian cooking. It is usually made from cow's milk, but can also be made from buffalo milk or other types of milk.

Mozzarella's versatility means it can be used in many different dishes. It has a crumbly texture that adds an interesting layer to your meal without taking away from the flavour of the pesto or other ingredients. It can be added as is, or shredded into smaller pieces for a different flavour experience.

Mozzarella is a great choice for those who want a mild or strong flavour. It is also a good option if you are short on time, as it is an aged cheese that is easy to grate or shave over your pasta dish.

Manchego: a Spanish sheep's milk cheese, not as dry as Parmesan but still a good incorporator

Manchego, a Spanish sheep's milk cheese, is a great alternative to Parmesan when making basil pesto. While Manchego is not quite as dry and crumbly as Parmesan, it still incorporates well in pesto. This is because of its signature richness, as sheep's milk has around double the butterfat of cow's and goat's milk.

Manchego is protected by Spanish DOP and European PDO designations and is made exclusively from sheep of the Manchega breed. It is usually served with quince paste and is a staple of charcuterie boards, cheese plates, and tapas bars.

For a Spanish-themed pesto, you could substitute buttery Marcona almonds for pine nuts, sharp arugula for basil, and add lemon zest. This combination will result in a bright and zippy sauce with enough backbone to splash on grilled shrimp and stir into pasta, tomato, and olive dishes.

If you are looking for a cheaper alternative to Parmesan, Pecorino Romano is a good option. It is a sharp sheep's milk cheese that has been produced since the ancient Roman era. It is more pungent and has a more pronounced bite compared to Parmesan, so Pecorino Romano produces a punchier pesto that can stand up to bold flavors such as steak and red wine.

Cotija: a salty, fresh-flavoured Mexican cheese with the same saltiness as Parmesan

Cotija is a salty, fresh-flavoured Mexican cheese with a similar saltiness to Parmesan. Named after the town of Cotija in Michoacán, Mexico, Cotija is made from cow's milk and is white in colour. It has a firm, dry texture and a salty, milky flavour.

Young Cotija, which is aged for a shorter period, has a texture similar to feta cheese—moist and crumbly. Older Cotija, aged for longer, is sharper and firmer, akin to Parmesan. Cotija is a versatile cheese, softening with heat but without melting, making it ideal for crumbling and sprinkling.

Cotija is a popular finishing cheese in Mexican cuisine, often used as a topping for tacos, enchiladas, tostadas, soups, and salads. It is also a key ingredient in Elotes, or Mexican street corn, where it balances the sweetness of the corn.

When purchasing Cotija, it is available in blocks or pre-grated, similar to Parmesan. It is a unique cheese, with a distinct flavour and texture, adding a salty, tangy element to dishes.

Cotija is a great addition to many dishes, bringing a burst of salty flavour and a crumbly texture. Its versatility and strong flavour make it a popular choice for those seeking a zesty Mexican twist in their meals.

Frequently asked questions