The Perfect Cheese Pairings For Pesto: A Guide

Pesto is a bright, rich sauce that is traditionally made with basil, pine nuts, garlic, salt, cheese, and olive oil. It is a very versatile sauce that can be used in a variety of dishes, from grilled cheese sandwiches to pasta. When it comes to choosing a cheese to pair with pesto, there are several options that can enhance the flavour of the dish. For example, provolone, mozzarella, parmesan, ricotta, and pecorino are all popular choices that can add a creamy, salty, or tangy dimension to the pesto.

Mozzarella, Parmesan and pesto grilled cheese sandwich

Mozzarella, Parmesan, and Pesto Grilled Cheese Sandwich

Ingredients

• 2 slices of ciabatta or French bread
• 1 tablespoon of soft butter for brushing the bread
• 2 slices of mozzarella cheese
• 2 tablespoons of basil pesto
• 1/3 cup of finely shredded Parmesan cheese

Optional

• 2 Roma tomato slices
• Salt
• Pine nuts
• Garlic
• Lemon
• Olive oil

Method

• Heat a non-stick pan over medium heat.
• Butter the outside of each slice of bread.
• Spread basil pesto on the inside of each slice of bread.
• Place the mozzarella cheese slices on top of one piece of bread.
• Top with the other slice of bread.
• Sprinkle half of the Parmesan cheese on the outside of one side of the sandwich.
• Place the sandwich, cheese side down, on the hot pan.
• Grill for 2 minutes or until the Parmesan cheese is crusted and golden brown.
• Sprinkle the rest of the Parmesan cheese on the outside of the sandwich.
• Cook until golden brown and the cheese has melted, about 2 more minutes.
• Serve immediately.

Tips

• You can add sliced tomatoes to your sandwich for extra flavour and crunch.
• You can use store-bought pesto, or make your own by blending basil, pine nuts, garlic, Parmesan, olive oil, lemon juice, salt, and pepper in a food processor.

Sargento® provolone and pesto grilled cheese sandwich

Ingredients:

• 2 slices of your favourite bread (co: 0,4>crusty sourdough is recommended)
• 2 tablespoons pesto (jarred or fresh)
• 2 slices Sargento® Provolone cheese
• 1-1.5 tablespoons of butter

Optional extras:

• Fresh tomatoes
• Spinach
• Roast beef
• Sargento® Shredded Mozzarella Natural Cheese
• Taco sauce
• Mayonnaise

Method:

• Spread the pesto on one side of a slice of bread, then top with the provolone.
• Close the sandwich and press firmly on the top.
• In a medium skillet, heat about 1 tablespoon of butter over medium-low heat until just melted.
• Place your sandwich in the skillet and spread the remaining butter over the top.
• Cook on each side for about 5-6 minutes on low heat or until each side is a nice crispy golden brown.

Tips:

• If you want to add some extra flavour and crunch, try adding some fresh tomato slices to your sandwich.
• For a more substantial meal, you could also add some sliced roast beef, Sargento® Shredded Mozzarella Natural Cheese, taco sauce, and mayonnaise.
• If you're feeling creative, you can make your own homemade pesto by blending basil, parmesan cheese, olive oil, pine or walnuts, garlic, and salt and pepper in a food processor.

Ricotta cheese and pesto alla Genovese

Pesto alla Genovese is a bright, rich sauce that is traditionally made from basil leaves, crushed garlic, pine nuts, parmigiano-reggiano, pecorino sardo, and olive oil. It originated in Genoa, the capital city of Liguria, Italy.

Ricotta cheese is a classic companion to pesto alla Genovese. The whipped, milky lightness of the fresh curds makes them a dreamy pillow for the spread. The addition of ricotta makes the pesto deliciously creamy.

To make pesto alla Genovese with ricotta cheese, you will need the following ingredients:

• Basil leaves
• Garlic
• Pine nuts
• Parmigiano-Reggiano
• Pecorino cheese
• Olive oil
• Ricotta cheese

• Clean the basil leaves using a damp cloth.
• Put the cloves of garlic in a mortar and add a pinch of rock salt.
• Start to crush the leaves and the garlic until you get a creamy paste.
• Add another pinch of rock salt and crush the mixture again until you get a mush.
• Add the pine nuts and crush them.
• Gradually add the Parmigiano-Reggiano and Pecorino cheese with a spoon.
• Finally, add the olive oil and blend until the pesto is ready.
• In a separate bowl, mix the pesto with the ricotta cheese until well combined.

You can use this pesto with ricotta on pasta, grilled cheese sandwiches, or as a spread on toasted bread.

Enjoy the delicious combination of ricotta cheese and pesto alla Genovese!

Provolone, American cheese and pesto grilled cheese sandwich

Provolone, American Cheese, and Pesto Grilled Cheese Sandwich

Ingredients

• 2 slices of bread (Italian, crusty, sourdough, or your favourite variety)
• 2 slices of provolone cheese
• 1 slice of American cheese
• 1-2 tbsp of pesto (store-bought or homemade)
• 1-2 tbsp of butter (softened or melted)
• Optional: sliced tomatoes, spinach, caramelised onions, roasted red peppers, or other desired toppings

Method

• Spread butter on one side of a slice of bread and place it, buttered side down, into a skillet over medium heat.
• Spread half of the pesto on the unbuttered side of the bread.
• Layer the provolone cheese, followed by the American cheese, on top of the pesto.
• Spread the remaining pesto on a second slice of bread and place it, pesto side down, on top of the sandwich.
• Spread butter on the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides are golden brown and the cheese has melted. This should take about 5 minutes per side.
• Enjoy your grilled cheese sandwich!

Tips

• For a more intense pesto flavour, consider making your own pesto by blending basil, parmesan cheese, olive oil, pine nuts or walnuts, garlic, and salt and pepper.
• If you're feeling adventurous, experiment with different types of cheese, such as Swiss, cheddar, mozzarella, or a combination.
• You can also add various toppings to your sandwich, such as sliced tomatoes, spinach, caramelised onions, or roasted red peppers.
• For a crispier exterior, brush the outside of the bread with butter or mayonnaise before grilling.

Goat's milk and pesto alla Genovese

Pesto alla Genovese is traditionally made with a combination of Parmigiano Reggiano and pecorino cheeses. However, if you are looking for a goat's milk alternative, there are a few options to consider.

One option is to use a goat's milk Parmesan cheese. While finding a non-cow's milk substitute for Parmesan can be challenging, some specialty cheese shops may carry goat's milk varieties. Another option is to use pecorino, a sheep's milk cheese that is sometimes made with a touch of goat's milk. While it has a slightly stronger flavour than Parmesan, it is a common substitute in some regions of Italy.

If you are unable to find either of these options, Manchego, a Spanish sheep's milk cheese, is recommended as the best substitute. It has a similar texture and flavour profile to pecorino and will complement the other ingredients in your pesto.

When making pesto, it is important to use good-quality cheese to ensure a rich, full-flavoured sauce. Additionally, to preserve the texture of the sauce, it is recommended to process the ingredients separately, adding them in stages to achieve the correct consistency.

Frequently asked questions