Andy Montoya
Pesto is a simple, no-cook sauce that originated in Genoa, Italy. While there are many varieties of pesto, the most popular variety is made by crushing basil, garlic, pine nuts, olive oil, and hard cheese in a food processor or blender. The type of cheese used in pesto can vary, but classic pesto, or pesto alla Genovese, typically calls for Parmigiano-Reggiano and/or Pecorino Fiore Sardo, a Sardinian sheep's-milk cheese. However, if these cheeses are unavailable, Pecorino Romano is a common substitute, and some recipes even call for a combination of Pecorino and Parmesan.
| Characteristics | Values |
|---|---|
| Cheese type | Parmesan, Romano, Pecorino, Fiore Sardo, Manchego, Cotija, Mozzarella, Burrata, Caccio Cavalo, Caccio Cavalo, or other hard cheese |
| Cheese texture | Very hard |
| Flavour | Salty, nutty, pungent, assertive, sharp, pronounced, punchy, sweet, fruity, mild, fresh |
| Cheese origin | Italy, Spain, Mexico |
Parmesan or Pecorino cheese
Parmesan and Pecorino are both hard, salty Italian cheeses, but the main difference is that Pecorino is made with sheep's milk and Parmesan is made with cow's milk. Their aging times also differ: Pecorino is aged for a few months to a year, whereas Parmesan is aged anywhere from 12 months to 4 years.
Parmesan is a hard, dry cheese made from cow’s milk. Under Italian law, only cheese produced in Bologna, Mantua, Modena, or Parma can be labelled Parmigiano-Reggiano. Parmigiano-Reggiano is aged for a minimum of 12 months and up to 4 years. (In the US, domestic-made versions are aged for a minimum of 10 months, and the name is not regulated.) Parmesan has a hard, light-yellow rind with a golden interior boasting a nutty flavour, though longer-aged Parmesans can also have mellow caramel notes.
Pecorino is a hard, salty cheese made from sheep’s milk. The name comes from the Italian word pecora, meaning "sheep". In Italy, there are three main types of Pecorino, categorized by aging time: fresco, semi-stagionato, and stagionato. The longer the cheeses age, the saltier they taste, and the firmer and crumblier they are, making them well-suited for grating. Pecorino has a grassy, earthy flavour profile with a sharp saltiness and a touch of tanginess.
While you can use Parmesan and Pecorino interchangeably in a pinch, it is ideal to use whichever cheese the recipe calls for. If substituting Pecorino for Parmesan, remember that Pecorino tends to taste saltier, so try using a third less to keep salt levels consistent. Parmesan can stand in for Pecorino, but it won't have the same salty, tangy flavours, so you may need to adjust the seasoning.
Pecorino Romano is a key ingredient in classic Italian dishes such as basil pesto and cacio e pepe, where it imparts creaminess, ample saltiness, and a touch of tang. Pecorino Romano 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 flavours such as steak and red wine.
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Romano cheese
When making pesto, it is important to use a very hard cheese, so softer options like mozzarella and asiago are not suitable. A combination of Pecorino Romano and Parmesan is a typical choice for pesto, with the salty, sharp Pecorino Romano complementing the nutty, salty Parmesan.
When making pesto with Romano cheese, it is important to use freshly grated cheese for the best taste and texture. The cheese should be combined with fresh basil, pine nuts, garlic and olive oil in a food processor and pulsed until a creamy paste is formed.
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Manchego cheese
Manchego is a semi-hard Spanish cheese with a subtly sweet yet sharp and earthy flavour. It is an excellent choice for pesto, creating a creamy taste and consistency that sets it apart from pestos made with other types of cheese.
When making pesto with Manchego, it is important to have the right balance of ingredients. The cheese should be cut into small cubes and added to the pesto at the end, processing it until the mixture is mostly smooth. The other ingredients typically include fresh basil, garlic, olive oil, pine nuts, salt, and pepper.
Manchego pesto is a versatile sauce that can be used in many different dishes. It can be drizzled on ahi tuna tacos, slathered on sizzling flank steak, or smeared on veggie flatbreads. It can also be used as a dip or spread for fresh bread and canapes.
Ingredients:
- 40 grams fresh basil, rinsed
- 1 fresh garlic clove, minced
- 3-4 tablespoons extra virgin olive oil
- Fresh ground pepper, and salt, to taste
- 1 teaspoon lemon juice
- 1/4 cup pine nuts, lightly toasted
- 45 grams Manchego cheese, cut into small cubes
Instructions:
Place the basil and garlic in a food processor. With the processor running, stream in the olive oil until the mixture reaches a good consistency. Add salt, pepper, lemon juice, and nuts, and process again until smooth. Last, add the Manchego cheese and process until mostly smooth. Add more olive oil if needed.
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Cotija cheese
The cheese is available in most large grocery stores or local Hispanic markets. It comes in different varieties, with some having the consistency and texture of grated Parmesan, while others are more like feta cheese.
When making cilantro pesto, simply add all the ingredients to a food processor or blender and pulse until a paste forms. It is important to note that the pesto should not be overly blended, as there should still be small bits of Cotija cheese throughout.
This variety of pesto can be stored in an airtight container in the fridge for up to a week or frozen for 3-4 months.
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No cheese
While pesto is usually made with cheese, you can still make a delicious pesto without it.
One way to make pesto without cheese is to simply leave it out of your chosen recipe. However, this may affect the flavour and consistency of your pesto. To compensate for this, you can add extra basil, or try adding other ingredients such as spinach, kale, radish greens, parsley, cilantro, mint, or arugula.
You can also try adding a tablespoon of nutritional yeast to give your pesto a cheesy flavour. Alternatively, you could add 2 teaspoons of capers or 2 oil-packed sun-dried tomatoes for a rich, savoury flavour.
Some recipes suggest that lemon juice can be used to balance out the richness of the olive oil, and that this addition of lemon means that Parmesan cheese becomes optional.
If you are making pesto without cheese, it is best served fresh.
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Frequently asked questions
Parmesan, Pecorino Romano, and Manchego are all popular options for pesto. Parmesan is the most common, but Pecorino Romano is a sharper alternative that can add a punchier flavour to your pesto. Manchego, a Spanish sheep's milk cheese, is another suitable substitute that is often served with membrillo.
Softer cheeses like mozzarella and burrata are not suitable for pesto.
Yes, if you don't want to use cheese at all, you can try chimichurri, an Argentinian sauce that uses the bite of parsley, chilli flakes, and red wine vinegar to add flavour.
