health
How to use up parmesan rind to make pesto – recipe
Although parmesan rind is tough, it has just as much, if not more flavour than the cheese from inside the wheel itself. It can be used just as it is to flavour stock or risi e bisi (Venetian pea risotto), but grating it opens up a whole range of other uses, such as in my mac and cheese “rinds” and today’s parmesan rind pesto. The flavour is very powerful, though, so add it to taste: you may find that you need a lot less than you think you do.
TL;DR
- Parmesan rind contains significant flavor, comparable to or exceeding the cheese itself.
- It can be used to flavor stocks and risi e bisi.
- Grating the rind opens up possibilities for mac and cheese and pesto.
- Parmesan rind pesto creates a flavorful and robust sauce suitable for bold dishes.
- Making pesto with a pestle and mortar yields a more interesting texture and powerful flavor than a blender.
- Ingredients for parmesan rind pesto include pine nuts, garlic, salt, basil, grated parmesan rind, and olive oil.
- The pesto can be stored in the fridge for up to two days.