Originally Posted by cooking_guy
I was wondering what is the grated cheese that goes into pesto?
The traditional cheese for Pesto Genovese is Pecorino, but it seems that in US pretty much anything goes. The Parmesan that is easiest to find in US is that green stuff that comes in a can and is more closely related to sawdust than any cheese I've ever seen. Many folks use THAT in pesto, but if you can find fresh Parmesan, the domestic varieties are better than that powdery stuff. or get whichever of the hard grating cheeses you can find. Each will change the flavor a bit, but the overall taste should still be wonderful...
Besides Pecorino, there's Parmigiano REggiano, Asiago, Grana Padano. You can also sometimes find some dry California Jack cheese that is fine, too.