May Treat - FREE Pitchfork Cheddar Sample with all cheese orders - Shop Cheese Now
Royal Crest


Pecorino Pesto

Known for its bright green appearance and its deliciously fragrant punch, Pesto is a sauce loved by so many worldwide. Originated in Genoa, Italy, the word ‘Pesto’ " is the past tense of the Genoese verb "pestare," which means "to crush”, and the original method of making Pesto is by crushing the ingredients with a pestle and mortar.

Pesto has been around for many centuries and was first created in the seaside terrain of Liguria’s fishing villages and mountain towns, well-suited for growing exceptional produce. Basil is perhaps the most famous of the region’s flora and flourishes throughout Liguria’s terrain, where its small, delicate, green leaves develop a uniquely sweet, mild flavour and alluring fragrance. Likewise, Liguira’s Taggiasca olives are perfectly aromatic with a satisfying bitterness, perfect for making a unique, smooth olive oil.

The abundance of exceptional basil and the presence of other quality ingredients from Liguria has aided ‘Pesto Alla Genovese’; a blend of basil, salt, garlic, pine nuts, Parmigiano-Reggiano and/or Pecorino (Romano or Sardo) and extra virgin olive oil, to become a staple for the area’s cuisine.

Please read below for our delicious Pecorino Sardo Pesto Recipe.


60g pine nuts
100g basil
80g Pecorino Sardo (or Parmigiano Reggiano)
150ml olive oil
1 garlic clove
Half Lemon rind and juice
Pinch of Sea Salt

(Makes 300ml)



1) Over low heat, lightly toast the pine nuts in a pan until golden brown, occasionally shaking.


2) Using a food processor (or pestle and mortar), add the pine nuts, basil, Pecorino Sardo, olive oil, garlic clove, lemon juice, grated lemon rind and a pinch of salt and blend until smooth.


3) Season to taste!

Pesto is so versatile and can be used in many dishes, however, we've decided to use it in its traditional form as pesto pasta!


Related products
Parmesan Cheese
Parmigiano Reggiano
Paxton's Parmigiano Reggiano is matured for a minimum of 24 months. This allows for the cheese to develop its complexity, with rich, nutty dried fruit flavours, but without being as crystalline and granular as some of the older cheeses....