Out of Pecorino cheese, one case
Pecorino cheese substitute for pesto
5 options, ranked, with the exact amount
Use Parmesan cheese
Same amount by weight as the Pecorino cheese
The best substitute for Pecorino cheese in pesto is Parmesan cheese. Use a 1:1 ratio by weight and grate it fresh for the most authentic flavor. Romano cheese also works well as it's very similar to Pecorino. Keep aged cheddar out of pesto; its flavor is wrong for the sauce.
- The tweak —
- Grate fresh Parmesan directly into the pesto mixture. The cheese should be finely grated for smooth pesto.
- Best for —
- pesto sauce
One casethe full Pecorino cheese card
Every option, one card
Ranked| # | Substitute | Instead of Pecorino cheese |
|---|---|---|
| 1 | Parmesan cheesepesto sauce | Same amount by weight |
| 2 | Romano cheeseauthentic pesto | Same amount by weight |
| 3 | Asiago cheesepesto with milder flavor | Same amount by weight |
| 4 | Manchego cheesepesto with buttery notes | Same amount by weight |
| 5 | Nutritional yeast + cashew creamvegan pesto | 2 tbsp nutritional yeast + 1 tbsp cashew cream per ¼ cup Pecorino |
| Not a swap | Aged Cheddar | not for pesto; the flavor is wrong for the sauceNot for this |
Parmesan cheese
Salty, nutty, similar to Pecorino
The most popular substitute for Pecorino in pesto. Has similar salty, nutty flavor and granular texture.
- Best for
- pesto sauce, when you want similar flavor, grating into pesto, authentic Italian taste
- Texture
- Hard, granular, good for grating
- Prep
- Grate fresh Parmesan directly into the pesto mixture. The cheese should be finely grated for smooth pesto.
Parmesan is slightly less salty than Pecorino, so you may want to add a pinch more salt to your pesto.
Romano cheese
Sharp, salty, a little milder than Pecorino when made from cow's milk
The same style of hard, salty grating cheese. In the US, cheese labeled plain Romano is usually made from cow's milk and is milder than Pecorino Romano.
- Best for
- authentic pesto, when you want the closest flavor, traditional Italian cooking
- Texture
- Hard, granular, very close to Pecorino
- Prep
- Use exactly like Pecorino - grate fresh into the pesto mixture.
Check the label. Domestic Romano is usually cow's milk: close in style but milder, so taste before adding salt. Only cheese labeled Pecorino Romano is the sheep's milk original.
Asiago cheese
Nutty, mild, less salty than Pecorino
Italian cheese with nutty flavor, slightly milder than Pecorino but works well in pesto.
- Best for
- pesto with milder flavor, when you want less salty taste, grating into pesto
- Texture
- Firm, granular, good for grating
- Prep
- Grate fresh Asiago into the pesto mixture. Add extra salt to compensate for milder flavor.
Asiago is milder than Pecorino, so you may need to add extra salt to your pesto.
Manchego cheese
Nutty, buttery, less salty than Pecorino
Spanish sheep's milk cheese with nutty, buttery flavor. Use a well-aged wedge for pesto; young Manchego is too soft to grate finely.
- Best for
- pesto with buttery notes, when you want similar origin (sheep's milk), grating into pesto
- Texture
- Firm, similar to Pecorino
- Prep
- Grate fresh Manchego into the pesto mixture. Add extra salt if needed.
Made from sheep's milk like Pecorino but has a more buttery, less salty flavor.
Nutritional yeast + cashew cream
Savory, umami, cheesy; no salt of its own
Vegan alternative that brings the savory, umami flavor of Pecorino to pesto. Nutritional yeast has almost no salt, so salt the pesto to taste.
- Best for
- vegan pesto, dairy-free pesto, when you want plant-based option, grating into pesto
- Texture
- Creamy when mixed, powdery when dry
- Prep
- Mix nutritional yeast with cashew cream, then add to the pesto mixture. Use nutritional yeast alone for a drier texture.
Best vegan substitute for Pecorino in pesto. Nutritional yeast provides the savory, cheesy flavor while cashew cream adds richness. Add salt to taste.
Aged Cheddar
Sharp, tangy, different from Pecorino
Sharp, tangy cheese. Not for pesto: its tang is a different flavor from Pecorino's, and the sauce reads as a cheddar one.
- Best for
- gratins and baked pasta, meatballs and fillings
- Texture
- Firm, crumbly, good for grating
Use Parmesan for the whole amount of cheese instead. Aged cheddar suits baked dishes, where the cheese is mixed in.
Tips for substituting Pecorino cheese
10 tips- Classic Genoese pesto is mostly Parmesan with a smaller share of Pecorino, so an all-Parmesan pesto is close to the original
- Always grate the cheese fresh - pre-grated cheese loses flavor and doesn't blend as well
- The cheese should be finely grated for smooth pesto texture
- If using Parmesan instead of Pecorino, add a pinch more salt to compensate for the milder saltiness
- The cheese should be at room temperature when grating for easier handling
- For the best results, use high-quality cheese and grate it yourself
- Don't over-process the pesto or the cheese will become too fine and affect the texture
- The cheese should be added gradually while processing to ensure even distribution
- For vegan pesto, nutritional yeast provides the cheesy flavor while cashew cream adds richness
- Store pesto in the refrigerator with a thin layer of olive oil on top to prevent browning
Questions
6 questionsCan I use Parmesan instead of Pecorino in pesto?
Yes, Parmesan is the most common substitute for Pecorino in pesto. It has similar texture and salty flavor, though it's slightly less sharp than Pecorino. Use a 1:1 ratio.
What's the difference between Pecorino and Parmesan in pesto?
Pecorino is made from sheep's milk and has a sharper, saltier flavor, while Parmesan is made from cow's milk and has a more nutty, complex flavor. Both work well in pesto; the classic Genoese recipe uses mostly Parmesan with a smaller share of Pecorino.
Can I use Romano cheese instead of Pecorino in pesto?
Yes. Romano is the same style of hard, salty grating cheese. In the US it is usually made from cow's milk and is a little milder than Pecorino Romano. Use a 1:1 ratio by weight and grate it fresh into the pesto mixture.
Why is Pecorino traditional in pesto?
Pesto is a Ligurian dish, and the classic Genoese recipe is mostly Parmesan with a smaller share of Pecorino, so an all-Parmesan pesto is close to the original. The Pecorino adds a sharp, salty edge that balances the richness of the pine nuts and olive oil; without it, taste the pesto and add a pinch of salt.
Can I use pre-grated cheese for pesto?
It's better to grate the cheese fresh for pesto. Pre-grated cheese often has anti-caking agents that can affect the texture and flavor of the pesto.
What's the best vegan substitute for Pecorino in pesto?
The best vegan substitute is nutritional yeast combined with cashew cream. Use 2 tablespoons nutritional yeast plus 1 tablespoon cashew cream for every ¼ cup of Pecorino. Add salt to taste, because nutritional yeast has almost none.