Parmesan rind, known for its tough texture, contains a powerful flavour that can be utilised in cooking. It is suggested that the rind has as much, if not more, flavour than the cheese itself.
While the rind can be used whole to flavour dishes such as stock or Venetian pea risotto (risi e bisi), grating it opens up other culinary applications. One such use is in a parmesan rind pesto, which is described as creating a robust sauce that pairs well with strong flavours like wholegrain pastas or barbecued meats and vegetables.
A recipe for parmesan rind pesto involves toasting pine nuts, grinding garlic and salt into a puree, then adding basil and grated parmesan rind. Extra-virgin olive oil is slowly incorporated until the desired consistency is achieved, with remaining whole pine nuts stirred in at the end for texture. The pesto can be served fresh or stored in a sealed container in the fridge for up to two days.