At the moment, during lock down, my daily happiness depends on what I find in the fridge! Parmigiano Reggiano is the one luxury staple we are always stocked up on … this special Italian hard cheese can really make or break the simplest meals … whether it’s as a last-minute accompaniment to spaghetti or a yummy topping for cheese on toast.
A few years ago, I visited Parmigiano Reggiano’s area of origin in Northern Italy, where it is exclusively produced in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the river Reno, and Mantua to the right of the river Po. As a Protected Designation of Origin (PDO) product, Parmigiano Reggiano is a healthy choice, as it is all-natural, made with only 3 ingredients, and every wheel of cheese is individually quality checked before it can be sold. Made with cow’s milk and usually aged for 12 – 36 months, it is a granular cheese with a salty umami taste that can add flavour to an array of dishes.
Pesto is one of my favourite recipes with Parmigiano Reggiano. For me, it brings back strong memories of sitting in my grandmother’s kitchen in Provence, collecting pine kernels from the nearby forest and using an old pestle and mortal to make delicious fresh pesto. We’d sometimes take a day trip over the border into Italy, to visit their vibrant markets and buy huge chunks of Parmigiano Reggiano.
At the moment it’s not as easy as usual to get all the ingredients you need, and pine nuts are often not available in local shops, so I’ve come up with three pesto recipes to help you make the most of your store cupboard ingredients, all showcasing Parmigiano Reggiano.
Classic Pesto
100g basil, leaves picked
75g toasted pine nuts
100g Parmigiano Reggiano, grated
100ml olive oil
Parsley & Hazelnut
80g flat leaf parsley, leaves picked
100g toasted hazelnut
100g Parmigiano Reggiano, grated
zest and juice of 1 lemon
100ml olive oil
Sun-dried Tomato & Walnut
150g sun-dried tomatoes in oil (weight incl. oil)
100g walnuts
100g Parmigiano Reggiano, grated
1 clove of garlic
Additional olive oil if needed, but mostly use the oil from the sun-dried tomatoes
Method
Put all ingredients into the food processor, apart from olive oil and whizz up into a paste. Once mixed gradually add the olive oil while the mixer is still on. Season to taste with salt and pepper.
Alternatively you can use a pestle and mortar to break down the ingredients and create a paste, starting with the dry ingredients and finishing with the oil.
Pesto can be used in so many recipes, as a pasta sauce, a salad dressing or a smart canapé spread. I like to make a big batch, and freeze portions in an ice-tray for later use.
You can buy Parmigiano Reggiano from all major supermarkets in the UK. Follow them on instagram @Parmigianoreggianouk and on Twitter @Parmesanuk.
This is a collaboration with Parmigiano Reggiano, visit their website here for more information.