Which type of cheese is traditionally used in making pesto?

Parmesan cheese is traditionally used in making pesto due to its strong, nutty flavor and granular texture, which enhance the overall richness of the sauce. The distinctive taste of Parmesan complements the fresh basil, garlic, pine nuts, and olive oil typically found in pesto, creating a harmonious blend that is both savory and aromatic.

In contrast, while Cheddar has a sharp flavor profile, it does not provide the same depth of flavor that Parmesan does in Italian cuisine. Gorgonzola, being a blue cheese, would introduce an entirely different, stronger taste that could overshadow the fresher ingredients. Ricotta, though creamy and mild, lacks the intensity and structure needed for a classic pesto, which relies on a cheese that can stand up to the bold flavors of the herbs and oil. Thus, Parmesan is the ideal choice for this traditional sauce.