Cave Aged Cheddar Pesto

Serves: 1 jar

Level: easy

Time: 10 mins

This simple to make pesto is a great way of taking advantage of the spring abundance by making it into your own take on pesto sauce. Use your choice of herbs (or even some veg), whatever cheese you have in the fridge, along with nuts or seeds to make a brilliant sauce for pasta, stir into soup or dollop on fish or steak.

Prepared using:

Wookey Hole Cave Aged Cheddar

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Shopping list

85g pumpkin seeds
Half a block of Barbers Cave aged cheddar, grated
3 cloves garlic, roughly chopped
80g bag of watercress
1 lemon
2-300ml olive oil

Step 1

Toast the seeds or nuts in a dry frying plan.
Step 2

Then whizz them with the cheese, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste.
Step 3

As its whizzing, add more oil until it becomes loose enough to stir through pasta.
Step 4

Taste and adjust the seasoning.
Step 5

Keep in the fridge in a sealed container for a week.
Step 6

Top tips: Take advantage of the spring abundance by making your own pesto sauce. Use your choice of herbs (or even some veg), whatever cheese you have in the fridge, along with nuts or seeds to make a brilliant sauce for pasta, stir into soup or dollop on fish or steak. We love a mix of soft herbs like basil, parsley and chives combined with toasted pine nuts or roasted peppers and sundried tomatoes from a jar with almonds.