The often discarded rind of parmesan cheese can be transformed into a deeply flavoured pesto that complements hearty dishes. Known for its robust taste, the rind can either enhance stocks and risottos like the Venetian pea risotto, or be grated for various culinary uses, including this unique pesto. Due to its powerful flavour, it is recommended to use sparingly and adjust according to personal taste preferences.
Crafting Parmesan Rind Pesto
The robust taste of parmesan rind pesto pairs exceptionally well with bold ingredients such as wholegrain pasta, grilled meats, and vegetables, providing a rich and resilient flavour profile. While pesto can be conveniently made in a blender, using a pestle and mortar tends to yield a more textured and flavour-intense result, as it better releases the compound flavours of the ingredients. For those opting to use a blender, blend all ingredients except for half of the pine nuts until the mixture achieves a smooth yet textured consistency.
Ingredients:
- 4 tbsp pine nuts
- 1 small garlic clove, peeled
- 1 pinch coarse sea salt
- 75g bunch of fresh basil, including the stalks
- 2 tbsp finely grated parmesan rind – microplaned
- 100-150ml extra-virgin olive oil
Method:
- Toast the pine nuts in a dry pan until they turn golden brown. Set them aside to cool.
- In a mortar, grind the garlic clove and sea salt into a smooth puree.
- Add half the pine nuts to the mortar, crushing them into small pieces while reserving the rest for later.
- Incorporate the basil incrementally, ensuring its colour stays vibrant.
- Add the grated parmesan rind and continue to pulverise the mixture.
- Gradually pour in the extra-virgin olive oil, controlling the consistency to your preference.
- Mix in the retained whole pine nuts for added texture, and adjust seasoning with more salt if necessary.
This pesto is ideally served fresh but can be stored in an airtight container in the fridge for up to two days.
Reporting based on coverage first published by theguardian.com.