Best Cheeses To Pair With Basil Pesto

Basil pesto is a simple, no-cook sauce that originated in Genoa, Italy. It is traditionally made using a mortar and pestle, but can also be made in a food processor. The key ingredients are basil, olive oil, nuts (usually pine nuts), cheese, and salt. While the type of cheese used can vary, it is typically a hard Italian cheese such as Parmesan, Pecorino Romano, or Pecorino Fiore Sardo. These cheeses give the sauce body and a salty bite.

Parmesan or pecorino cheese

Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a nutty and savory flavour. It is made from cow's milk and aged for at least 12 months, contributing to its strong flavour and high price.

Pecorino, specifically Pecorino Romano, is a sharp sheep's milk cheese that has been produced since ancient Roman times. It has a more pungent and pronounced bite than Parmesan, giving the pesto a punchier flavour that can stand up to bold flavours such as steak and red wine.

When choosing between Parmesan and Pecorino for pesto, it is important to consider the desired flavour profile and the other ingredients being used. Pecorino has a stronger flavour that can stand up to bold flavours, while Parmesan has a more subtle, nutty flavour that may be preferred if using other strong ingredients.

Additionally, the texture of the cheese can affect the final consistency of the pesto. Parmesan is often finely grated or ground, while Pecorino can be crumbled or grated, creating a different mouthfeel in the final dish.

Both cheeses are salty and savoury, so it is not necessary to add additional salt to the pesto when using these cheeses. The cheese also acts as a thickening agent, so if your pesto is too runny, adding more cheese can help to thicken it.

Finally, it is important to use freshly grated cheese for the best taste and texture. Pre-grated cheese may not incorporate as well into the pesto and can affect the overall freshness of the dish.

Romano cheese

When making basil pesto with Romano cheese, it is best to use fresh basil leaves, as dried basil has a very different flavour. The cheese should be finely grated, and you will need around 1/2 a cup for every 2 cups of basil. You can also add extra virgin olive oil, pine nuts or walnuts, garlic, salt, and pepper to taste.

To make the pesto, simply pulse the basil and nuts in a food processor, then add the garlic and cheese and pulse again. With the processor running, slowly drizzle in the olive oil, then season with salt and pepper.

This pesto can be stored in the fridge for a few days, or frozen for later use. To freeze, simply omit the cheese (as it doesn't freeze well), and add it in after defrosting.

Pine nuts

To prepare pine nuts for pesto, toast them in a dry skillet or frying pan over medium-high heat. They burn quickly, so keep a close eye on them and remove them from the heat as soon as you smell their toasted aroma. Once toasted, blend them with the cheese and garlic to form a paste.

Walnuts

To make basil walnut pesto, simply add basil, walnuts, lemon juice, and garlic to a food processor and blend. Then, add olive oil, Parmesan cheese, and black pepper and blend until well combined. Finally, add salt to taste.

Walnut pesto can be used in the same way as classic pesto. Try it as a sauce or spread on pizza, pasta, sandwiches, or bruschetta, or as a marinade for fish, poultry, beef, pork, tofu, or vegetables.

You can store walnut pesto in an airtight container in the refrigerator for up to five days, or freeze it for future use.

No cheese (for vegans)

Classic basil pesto is traditionally made with basil, pine nuts, garlic, olive oil, and Parmesan cheese. However, it's easy to make a vegan version that's just as tasty.

The Base

The base of your vegan pesto will be fresh basil, pine nuts, and garlic. You can also add a splash of lemon juice for acidity and brightness.

That Cheesy Colour and Flavour

For that cheesy colour and flavour, you can use nutritional yeast, a man-made yeast that can be high in B12, depending on the brand.

Making it a Sauce

To make your mixture into more of a sauce, you can add a mix of extra virgin olive oil and water. If you want to avoid oil, you can substitute the olive oil with vegetable broth or just use water.

Storage

You can store your vegan pesto in an airtight container in the fridge for up to a week. For longer storage, you can freeze it in ice cube trays and then transfer the frozen pesto cubes to an airtight container or freezer bag for up to two months.

Variations

You can experiment with different herbs and greens, such as arugula, kale, radish greens, parsley, spinach, cilantro, Thai basil, flat-leaf parsley, mint, dill, or tarragon.

You can also switch up the nuts, using almonds, cashews, walnuts, pistachios, pepitas, or sunflower seeds.

Serving Suggestions

Vegan pesto is a versatile sauce that can be used in many dishes. Here are some ideas:

• Toss it with cooked fresh or dried pasta
• Use zucchini noodles, sweet potato noodles, or spaghetti squash instead of pasta for a lighter meal
• Spread it on homemade pizza
• Serve it as an appetizer with crusty bread for dipping
• Thin it with additional oil and use it as a salad dressing
• Dollop it onto mixed grilled vegetables or roasted vegetables like fennel, broccoli, cauliflower, asparagus, or tomatoes
• Swirl it into a soup
• Top it onto a grain bowl or mix it with cooked farro, quinoa, or couscous for a hearty side dish

Frequently asked questions