Out of Pecorino cheese, one case
Pecorino cheese substitute for pesto
6 options, ranked, with the exact amount
Use Parmesan cheese
Same amount as the Pecorino cheese
The best substitute for Pecorino cheese in pesto is Parmesan cheese. Use a 1:1 ratio and grate it fresh for the most authentic flavor. Romano cheese also works well as it's very similar to Pecorino.
- 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 |
| 2 | Romano cheeseauthentic pesto | Same amount |
| 3 | Asiago cheesepesto with milder flavor | Same amount |
| 4 | Manchego cheesepesto with buttery notes | Same amount |
| 5 | Aged Cheddarpesto with sharp flavor | Same amount |
| 6 | Nutritional yeast + cashew creamvegan pesto | 2 tbsp nutritional yeast + 1 tbsp cashew cream per ¼ cup Pecorino |
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, identical to Pecorino
Very similar to Pecorino Romano, made from sheep's milk with sharp, salty flavor.
- Best for
- authentic pesto, when you want exact flavor match, traditional Italian cooking
- Texture
- Hard, granular, identical to Pecorino
- Prep
- Use exactly like Pecorino - grate fresh into the pesto mixture.
Romano is essentially the same as Pecorino Romano, so this is the closest substitute available.
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. Good substitute for pesto.
- 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.
Aged Cheddar
Sharp, tangy, different from Pecorino
Sharp, tangy cheese that can work in pesto, though it's not traditional.
- Best for
- pesto with sharp flavor, when you want tangy notes, grating into pesto
- Texture
- Firm, crumbly, good for grating
- Prep
- Grate aged cheddar into the pesto mixture. The flavor will be different but still delicious.
Not traditional for pesto but can work. Look for aged varieties (2+ years) for best texture.
Nutritional yeast + cashew cream
Salty, umami, cheesy
Vegan alternative that mimics the salty, umami flavor of Pecorino in pesto.
- 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 salty, cheesy flavor while cashew cream adds richness.
Tips for substituting Pecorino cheese
10 tips- For authentic pesto, Pecorino Romano is traditional and provides the most authentic flavor
- 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, but Pecorino is more traditional.
Can I use Romano cheese instead of Pecorino in pesto?
Yes, Romano cheese is essentially the same as Pecorino Romano, so it's an excellent substitute. Use a 1:1 ratio and grate it fresh into the pesto mixture.
Why is Pecorino traditional in pesto?
Pecorino Romano is traditional in pesto because it's a Ligurian dish, and Pecorino Romano provides the sharp, salty flavor that's essential to authentic pesto. It also helps balance the richness of the pine nuts and olive oil.
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.