Wild Garlic and Basil Pesto with Mature Cheddar and Gruyere Cheese
This vibrant pesto packs a huge flavour punch loaded with wild garlic and basil as well as gruyere and mature cheddar cheese.
Ingredients
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60g pine nuts
- 75g wild or bear’s garlic, trimmed of rough stems
- 50g fresh basil, trimmed of rough stems
- 6 tablespoons/90ml extra virgin olive oil
- 40g mature cheddar cheese, chopped into small cubes
- 40g Gruyere cheese, chopped into small cubes
- 2 teaspoons sugar
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Heat the frying pan over a moderately hot temperature and add the pine nuts. Cook, stirring frequently, until they are lightly browned.
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Now put all the ingredients and half of the olive oil and salt into a food processor and process until thoroughly mixed and quite smooth. You may need to stop the processor and scrape down the sides.
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Add the remaining olive oil or, with the machine on, slowly drizzle the remaining oil through the pouring spout and process until thoroughly combined. You may need to stop the processor and scrape down the sides.
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Taste and adjust seasoning if necessary. You may need to add the remaining salt - this wil depend on the cheese, some are more salty than others
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Store in a sealed container in the fridge for up to a week.
Recipe Notes
Equipment
- kitchen scales
- frying pan
- measuring spoons
- chopping board and knife
- food processor
- jam jar and lid or other sealed container