This Pecorino Basil Pesto is made with pecorino cheese instead of parmesan, which gives it a different, saltier flavor. It comes together in 15 minutes, and it's just as simple and easy as any other pesto! It has a ton of uses like pasta, salads, dips, sandwiches, and more!
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Why You'll Love This Pecorino Pesto
Different flavor - Pecorino is a sheep's milk cheese, so that alone gives the pesto a different flavor. It's also saltier and even more umami than parmesan, so when I use it, I usually use less salt or none at all. I personally much prefer this compared to regular pesto because it packs so much more flavor!
Simple and easy - This pesto is just as easy as any other one! You'll add everything but the olive oil to a food processor and then stream the oil at the end! I like to toast my pine nuts for more flavor, but this is optional. Just 7 ingredients and about 15 minutes!
Countless uses - There are so many other ways you can use this pesto besides just pasta! Use it as a spread on sandwiches, drizzle it over your eggs, add it to pasta salads, dressings, toss some roasted or grilled veggies in it, and more!
Ingredients
- Fresh basil - Use vibrant green fresh pesto leaves without any visible yellow or black spots or ones that are wilted. I always remove the thick stems.
- Pine nuts - I always buy raw pine nuts and toast them for pesto, but this is an optional step.
- Pecorino romano - Pecorino is a sheep's milk hard cheese, which gives it a different flavor than your classic parmesan (cow's milk cheese). It's saltier and overall bolder, so it stands out more in dishes, and it's usually my go-to for everything. You can either buy it pre-grated or buy a wedge of cheese and grate it yourself.
- Lemon juice and zest - Since you need both, I highly recommend using freshly squeezed lemon juice. The flavor is just so much better than from a bottle. Use an organic lemon for zesting whenever possible.
- Extra virgin olive oil - Any extra virgin olive oil will work here. I like Graza's "Tony's Really Good Olive Oil".
- Garlic and black pepper - I strongly recommend using fresh grated garlic, but garlic powder will work as well in a pinch. I also use freshly ground black pepper. If you use finely ground black pepper, use only ¼ teaspoon instead of ½ tsp.
Variations and Substitutions
- Parmesan - You can always use the classic Parmigiano Reggiano instead of Pecorino if you don't have it. I do recommend adding at least ¼ teaspoon of fine sea salt if you make the swap because parmesan isn't as salty. You can also do half and half!
- Different nuts - You can use toasted walnuts, almonds, or cashews if you don't have pine nuts. The texture will be a little different though because pine nuts are much oilier so they blend into a smoother paste.
Step-by-Step Instructions
- Toast your pine nuts in a small pan over medium-high heat for 4-5 minutes until golden brown.
- Toss them often to make sure they don't burn. Take them off the heat and set aside while you prepare the rest.
- To a food processor, add fresh basil, lemon zest if using, lemon juice, grated garlic, black pepper, and the toasted pine nuts.
- Blend until the basil is chopped into tiny pieces and forms a paste. You may need to scrape the sides a couple of times.
- While the food processor is running, stream in the olive oil.
- Once the olive oil is blended in, add the pecorino and briefly blend again.
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- Taste and add sea salt or pepper, or more lemon juice if needed.
- Use immediately or transfer to an airtight container and store in the fridge.
Tips & Tricks!
- Pre-grated vs whole - I used pre-grated pecorino (I buy mine at Eataly), which is much denser than microplaned pecorino (or parmesan) you grate yourself at home. If you grate it yourself, I always recommend adding more because it's fluffier. I prefer the clumpy, dense grated pecorino, but always make sure to look at the ingredients so it doesn't have any anti-caking agents, and it's just the cheese!
How to Use Pecorino Pesto
You can use this pesto in practically anything. Below are a few of my favorite ways to enjoy it! Always be a little more mindful about the salt amount you add to these dishes when using a pesto with pecorino because it's saltier than parmesan.
- Pasta - The most obvious choice. Add it to gnocchi, spaghetti, rotini, or any other pasta! I also like using it in pasta salads or in pasta salad dressings. Try it in my Creamy Pesto Gnocchi or my Pesto Tortellini Salad!
- Salads - It's a great addition to salad dressings instead of oil or just to add more fresh flavor. Try it in this Asparagus Quinoa Salad with Pesto!
- Risotto, rice - Stir it into risottos like this Zucchini Risotto, this Spinach Mushroom Risotto, this Asparagus Risotto, or any other rice dish! It's great with vegetables like asparagus, broccoli, peas, or zucchini.
- Roasted vegetables - Toss your roasted or grilled veggies with a little bit of this pesto for a ton of flavor! It's great with bell peppers, zucchini, onions, asparagus, broccoli, cauliflower, potatoes, and more!
- Sandwiches, wraps, crostini - Spread it on sandwiches instead of mayo or other spreads, add it to wraps, spread it on crostini, tarts, and more! It's amazing on this Pesto Caprese Crostini or this Asparagus Tart with Pesto and Goat Cheese!
- Soup - Blend it into spring soups like this Green Pea Soup, Vegan Zucchini Soup, or even this fall Broccoli and Zucchini Soup!
Storing
Refrigerator: Store the pesto in an airtight jar or a container in the fridge for 3-5 days. Always use a clean spoon and discard it if it turns brown, changes texture, or develops mold or any off smell.
Freezer: Pesto freezes well in a silicone ice cube tray. Freeze it for 2-4 months. The lower and more consistent the temperature of your freezer, the longer it will last.
FAQs
No, both pecorino and parmesan are usually made with sheep rennet, so they're not vegetarian like most other cheeses. Some don't have it, though, so always check the label.
Technically, you can, but you need to remember that pecorino is saltier and has a different flavor. When I use pecorino in a recipe that calls for parmesan, I add less or no salt depending on what the recipe is.
Similar Sauces
- Sundried Tomato Pesto Pasta - Delicious sundried tomato variation of this sauce with arugula!
- Avocado Green Goddess Dressing - It has lots of herbs and can be used in similar ways as this pesto.
- Cilantro Chimichurri
- Parsley Chimichurri
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Print📖 Recipe
Pecorino Basil Pesto
This Pecorino Basil Pesto is made with pecorino cheese instead of parmesan, which gives it a different, saltier flavor. It comes together in 15 minutes, and it's just as simple and easy as any other pesto! It has a ton of uses like pasta, salads, dips, sandwiches, and more!
- Total Time14 minutes
- Yield1 ½ cup 1x
- DietGluten-Free
Ingredients
- ⅓ cup pine nuts
- 2 cups fresh basil, packed
- ½ tsp lemon zest (optional)
- 2 tbsp fresh lemon juice (½-1 lemon)
- 1 garlic clove, grated
- ½ tsp freshly ground black pepper (use less if preground and fine)
- ⅓ cup extra virgin olive oil
- ½ cup grated pecorino romano*
Instructions
- Toast your pine nuts in a small pan over medium-high heat for 4-5 minutes until golden brown.
- Toss them often to make sure they don't burn. Take them off the heat and set aside while you prepare the rest.
- To a food processor, add fresh basil, lemon zest if using, lemon juice, grated garlic, black pepper, and the toasted pine nuts.
- Blend until the basil is chopped into tiny pieces and forms a paste. You may need to scrape the sides a couple of times.
- While the food processor is running, stream in the olive oil.
- Once the olive oil is blended in, add the pecorino and briefly blend again.
- Taste and add sea salt or pepper, or more lemon juice if needed.
- Use immediately or transfer to an airtight container and store in the fridge.
Notes
Pecorino: I used pecorino romano, which is very salty, so I didn’t add any salt to the pesto. If you use a different cheese like Parmesan or Pecorino Sardo, it may need a pinch of salt because they aren’t as salty.
The nutritional value is only an estimate. The recipe yields approx. 12 servings if you use 2 tablespoon per serving.
- Prep Time: 10 mins
- Cook Time: 4 mins
- Category: Condinments
- Method: Food processor
- Cuisine: Italian
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