Posts Tagged ‘Romano cheese’

In the strictest sense, a pesto is anything that is made using a pestle via pounding and crushing.   Fresh pesto alla genovese, made with fragrant basil leaves, delicious pine nuts, and salty Parmigiano cheese, is one of my absolutely favourite foods.  In August, when basil is at its finest, I will often make enough pesto to satisfy my family’s pesto cravings for a year.  We freeze it in icecube trays or small Tupperware, and it stays reasonably fresh in the freezer for up to 12 months (still far far tastier than any store bought you can find). Except this year, it is March and I’ve already run out – a true sacrilege!

Basil in March comes in teeny tiny impossible to see containers (at least in Halifax), so I decided today was the day to experiment and learn about an alternative pesto.  Inspired by the cookbook rebar, I mixed basil with Italian parsley, roasted almonds, and Romano cheese.

The result surprised me – slightly milder than pesto alla genonese, but full of flavour and tasting of summer.  Perfect with a sliced tomato, tossed with pasta, or stirred into a soup!

Almond-Romano Parsley Pesto

(About 1 ½ cups)


½ bunch Italian parsley

2 cups basil leaves

½ cup roasted almonds

2 garlic cloves

½ cup grated Romano cheese

1/3 cup olive oil

Salt and pepper to taste


Place all the ingredients save the oil in a food processor.  Pulse until to combine.  In a thin stream, gradually pour in the oil.  Combine until smooth.

–       Catherine

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