Frederic Melton
Pesto is a sauce that traditionally combines garlic, pine nuts, basil, olive oil, and hard cheese. The type of cheese used in pesto varies depending on the region and the availability of ingredients. In Italy, the original pesto alla Genovese used a combination of Parmigiano-Reggiano and Pecorino Sardo, a Sardinian sheep's milk cheese. However, when pesto gained popularity in the United States, recipe writers often substituted Pecorino Romano due to the unavailability of Pecorino Sardo. Other variations of pesto may use different types of cheese, such as fontina and mozzarella, or omit cheese altogether, as in the case of the Provençal version called pistou.
Explore related products
What You'll Learn
Parmesan
When making pesto, the ratio of ingredients is important, and personal preference plays a role. Some people may prefer their pesto with more garlic or less cheese. Parmesan can be added to pesto at the end, pulsed briefly to combine, and more olive oil can be added for a smoother consistency.
The quality of the olive oil used in pesto can also impact the final flavour. A mild, buttery olive oil, such as Ligurian oil, can complement the pungency of the pesto without overwhelming the other ingredients. Using a rancid or very spicy oil, however, can negatively affect the taste.
Cheese and Onion Crisps: Were They Ever Green?
You may want to see also
Pecorino
When making pesto, Pecorino is often combined with Parmesan cheese, with a typical ratio of 50:50. The two cheeses together create a salty and sharp flavour that balances the other ingredients in the sauce.
Using Pecorino Sardo instead of Romano can help reduce the pungency of the pesto, making it slightly sweeter and rounder in flavour. This can be further enhanced by selecting a good, mild olive oil and avoiding toasted pine nuts.
When making pesto with Pecorino, it is important to use freshly grated cheese for the best taste and texture. The cheese is combined with other ingredients, such as garlic, pine nuts, basil and olive oil, and blended until a creamy paste is formed. This sauce can then be used on pasta, pizza, chicken, fish, or anything you desire!
Creative Ways to Use Frozen Cheese
You may want to see also
Fiore Sardo
The history of Fiore Sardo is believed to date back to the Bronze Age, approximately 3300 B.C. to 1200 B.C. In the context of pesto, Fiore Sardo, or Pecorino Sardo, is one of the traditional cheeses used in the original pesto alla Genovese, along with Parmigiano-Reggiano. When pesto gained popularity in the United States, Fiore Sardo was often substituted with Pecorino Romano due to its unavailability. However, Pecorino Romano has a saltier, sharper, and tangier flavour profile compared to Fiore Sardo.
When preparing pesto, the ratio of ingredients, including the cheese, is crucial to achieving the desired taste. While personal preferences may vary, adjusting the amount of cheese used can enhance the overall flavour of the pesto. Pesto is traditionally made in a marble mortar with a wooden pestle, and the addition of extra-virgin olive oil helps to incorporate the cheese. This classic sauce, pesto alla Genovese, originated in Liguria, Italy and has become a staple in the region's culinary tradition, with numerous variants emerging over time.
Chevre Cheese: A Versatile Ingredient for Your Kitchen
You may want to see also
Explore related products
Parmigiano-Reggiano
When Parmigiano-Reggiano is used in pesto, it is usually grated and added to a mix of crushed garlic, pine nuts, basil, olive oil, and salt. The pesto is traditionally made in a marble mortar with a wooden pestle, but nowadays, many people use a blender or food processor. The ratio of ingredients is important, and personal preference plays a role, too—some people prefer their pesto with more garlic, and others with less cheese.
Pizza Hut's Cheese: The Secret to Their Success
You may want to see also
Romano
Pecorino Romano is a popular cheese used in pesto, especially in the United States. It is a sharp sheep's milk cheese that has been produced since the ancient Roman era, as its name suggests. Romano is saltier, sharper, and tangier than its counterparts, Fiore Sardo and Parmigiano-Reggiano, and is often used in a 50/50 blend with the latter.
Pesto is a strong sauce, and Romano's strong flavour can help reduce its pungency, steering it towards a sweeter, rounder-flavoured sauce. This is also achieved by selecting a good, mild olive oil and using untoasted pine nuts.
While the traditional method of making pesto involves using a mortar and pestle, Romano can be used in modern methods as well, such as blending it in a food processor.
In addition to pasta, pesto can be used on baked potatoes, pizza, or bread. It can also be used in a variety of dishes, such as a lasagne with alternating layers of bechamel sauce and pesto, or simply smeared on crusty focaccia.
Melting Cheese in the Microwave: Quick Tips
You may want to see also
Frequently asked questions
The cheese used in pesto is typically a hard cheese, such as Parmesan, Pecorino Sardo, or Fiore Sardo. However, other variants include Grana Padano, Romano, Mozzarella, and Fontina.
Pesto is thought to have originated in ancient Rome, where a similar paste called "moretum" was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar. The modern version of pesto, which includes basil, first appeared in the 1850s.
In addition to cheese, pesto typically includes basil, garlic, pine nuts, olive oil, and salt. However, there are many variations of pesto, and other ingredients such as lemon juice, parsley, or arugula may be used.
