Although parmesan rind is tough, it has just as much, if not more flavour than the cheese from inside the wheel itself. It can be used just as it is to flavour stock or risi e bisi (Venetian pea risotto), but grating it opens up a whole range of other uses, such as in my mac and cheese “rinds” and today’s parmesan rind pesto. The flavour is very powerful, though, so add it to taste: you may find that you need a lot less than you think you do.Parmesan rind pestoWant to save this recipe? Download the Guardian Feast app to add this to your collection.Parmesan rind is a powerful ingredient that creates a more flavourful and robust sauce that holds up especially well against big flavours such as wholegrain pastas or barbecued meat and vegetables. Pesto is quick to make whether you do so in a blender or with a pestle and mortar, but I find that the latter produces a more interesting texture and, if anything, a more powerful flavour, because all that crushing and bruising releases more flavour compounds and volatile oils than the sharp blade of a blender. That said, to make it in a blender, simply pulse-blend all the ingredients bar half the pine nuts, until the pesto is smooth but textural.4 tbsp pine nuts