Parmesan Broth Recipe

Save your parmesan rinds and make this easy and flavourful parmesan broth recipe.



  • 2 tsps extra virgin olive oil
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 head garlic, halved crosswise
  • 1/2 tsp kosher salt, plus more to taste
  • 1 tsp whole peppercorns
  • 1 lb parmesan rinds
  • 8 cups filtered water
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1 - 2 tbsps lemon juice, to taste


  1. Heat a large dutch oven over medium heat and once warm, drizzle in the oil.
  2. When the oil is hot, add the onion, celery and carrots. Stir and cook for about three to four minutes, until fragrant.
  3. Add in the garlic, salt and pepper and stir again. Cook for another ten minutes, until everything is softened and a little browned.
  4. Place the parmesan rinds in a cheesecloth and secure with kitchen twine. This will make clean up a lot easier!
  5. Pour in the water and parmesan rinds. Add in the thyme and rosemary.
  6. Cover with a lid and bring to a boil. Reduce the heat and simmer for three to four hours, until the broth has reduced by about half, stirring occasionally.
  7. Set a sieve over a large pot and carefully pour the parmesan broth through the sieve. Discard the vegetables and parmesan rinds.
  8. Season the broth with additional salt and lemon juice.
  9. Store in an airtight container (mason jars) in the fridge for up to five to six days, or freeze for longer.