Ingredients with Measurements:
- 1 pound Canestrato Sardo cheese, sliced
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped.
2. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. Season the pesto with salt and pepper to taste.
4. Arrange the sliced Canestrato Sardo cheese on a serving platter.
5. Spoon the pesto over the cheese slices, making sure to cover each slice evenly.
6. Sprinkle the pine nuts over the top of the pesto.
7. Serve immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 40g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Canestrato Sardo cheese can be substituted with any hard, aged cheese such as Parmesan or Pecorino Romano.
- Pine nuts can be substituted with walnuts or almonds.
- Extra-virgin olive oil can be substituted with any other neutral-flavored oil.
Variations:
- Add sun-dried tomatoes to the pesto for a more intense flavor.
- Use a different type of cheese, such as Gouda or Cheddar, for a different flavor profile.
Tips and tricks:
- Make sure to slice the cheese thinly for easier serving.
- Toast the pine nuts for added flavor and crunch.
Storage instructions:
- Store any leftover cheese and pesto separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served at room temperature and does not require reheating.
Presentation ideas:
- Arrange the cheese slices in a circular pattern on a large platter and spoon the pesto over the top.
- Garnish with fresh basil leaves and additional pine nuts.
Garnishes:
- Fresh basil leaves
- Additional pine nuts
Pairings:
- Serve with a crusty baguette or crackers.
- Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- A simple green salad
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Canestrato Sardo is a hard, aged cheese from the island of Sardinia in Italy.
Flavor profiles:
- Canestrato Sardo has a nutty, slightly sweet flavor that pairs well with the herbaceous pesto and crunchy pine nuts.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian