Introduction

The origins of pesto in Genoa are as rich as the flavors it produces. A staple in the kitchens of Genoese, one often wonders about the perfect substitute for Parmigiano Reggiano, a cheese that is near and dear to the hearts of many. In this article, we will explore the traditional and modern alternatives to Parmigiano Reggiano in pesto, along with tips for a homemade pesto experience.

Traditional Alternatives from the Ligurian Region

For centuries, the locals in Genoa have used either Sardinian aged hard pecorino cheese or a mix of Parmesan and pecorino. This tradition was deeply influenced by the proximity and trade routes between Sardinia and Liguria. Sardinia, with its ports like Corse, was a hub for trade, and Genoese colonies established here. The cheeses traded between these regions have been an integral part of the culinary landscape.

While Parma, located outside Genoa, primarily uses Parmigiano Reggiano in their traditional pesto, the residents in Genoa have a different preference. My mom, for instance, often uses Sardinian pecorino rather than Parmesan. This choice is not merely a matter of preference but also a natural consequence of local availability and taste.

Modern Alternatives for Pesto Enthusiasts

While Parmigiano Reggiano is the classic choice, there are many modern alternatives that can be used with great success. The obvious choice is Grana Padano, which is very similar in taste and production area to Parmigiano. However, if you want to keep it a more modest alternative, Romano sheep milk cheese is a great choice.

Personally, I use Parmesan only when making pesto for foreigners who are not accustomed to the strong and salty taste of Sardinian pecorino. At home, I use a blend of Sardinian and Romano cheeses, a 50/50 mix, to balance the flavors. Adding 30 grams of pine nuts, 30 grams of garlic, two cloves, and a bunch of basil (80 leaves) to the mix, then covering it with extra virgin olive oil (evo oil), ensures that the flavors meld beautifully under the heat of the pasta. This recipe is perfect for serving 6 servings of pasta.

Experimenting with Cheese Substitutes

The key to a great pesto is not just the type of cheese, but the balance of flavors and textures. While Grana Padano and Romano are excellent choices, you have the freedom to experiment with a variety of other hard, salty cheeses. Just make sure they are aged and sharp enough to complement the basil and pine nuts.

Conclusion

While Parmigiano Reggiano is the golden standard, the journey of pesto-making in Genoa reveals a rich tapestry of traditional and modern cheese substitutes. Whether you opt for Sardinian pecorino, Grana Padano, Romano, or other alternatives, the goal is to balance the flavors and create a pesto that is uniquely yours. Happy cooking and enjoy the flavors of the Ligurian coast in your very own kitchen!