Parmesan rind, often thrown away, is actually the tastiest part of the cheese. Although tough, it has as much, if not more, flavour than the cheese from inside the wheel. It can flavour stock or risi e bisi, but grating it opens up other uses, such as in mac and cheese or this parmesan rind pesto.
A powerful ingredient
Parmesan rind creates a more flavourful and robust sauce that holds up well against big flavours like wholegrain pastas or barbecued meat and vegetables. Pesto is quick to make in a blender or with a pestle and mortar, but the latter produces a more interesting texture and a more powerful flavour, as crushing and bruising releases more flavour compounds and volatile oils than a blender's sharp blade.
To make it in a blender, pulse-blend all ingredients except half the pine nuts until smooth but textural.
Ingredients and method
- 4 tbsp pine nuts
- 1 small garlic clove, peeled
- 1 pinch coarse sea salt
- 75g bunch fresh basil, including stalks
- 2 tbsp finely grated parmesan rind
- 100-150ml extra-virgin olive oil
Toast the pine nuts in a dry pan until golden brown, then cool. Grind garlic and salt in a mortar to a smooth puree. Work in half the pine nuts, crushing them into small pieces. Grind in the basil a handful at a time, working quickly to preserve its colour, then pound in the grated parmesan rind. Slowly grind in the olive oil until the pesto reaches your preferred consistency, then stir in the remaining whole pine nuts and add more salt to taste.
Serving and storage
Serve fresh, or keep in a sealed container in the fridge for up to two days.
