Black Bomber Pesto

Black Bomber Pesto

Bright and herbaceous, this Black Bomber pesto can be made in batches ahead of time and stored in a jar in the fridge. This versatile sauce is a great way to add zhuzh to dishes: swirl it into soup, drizzle on scrambled eggs or even use it as a ru...

Bright and herbaceous, this Black Bomber pesto can be made in batches ahead of time and stored in a jar in the fridge. This versatile sauce is a great way to add zhuzh to dishes: swirl it into soup, drizzle on scrambled eggs or even use it as a rub for fish or beef.

METHOD

  1. Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. Once toasted, tip onto a plate to cool.
  2. Remove the wax from the Black Bomber and grate the cheese onto a large plate.
  3. Add the basil leaves and cooled pine nuts to the food processor bowl. Add the chopped garlic then blitz until well chopped.
  4. Add the grated cheese and blitz for a couple of seconds, then tip the mixture into a bowl.
  5. Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.

METHOD

  1. Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. Once toasted, tip onto a plate to cool.
  2. Remove the wax from the Black Bomber and grate the cheese onto a large plate.
  3. Add the basil leaves and cooled pine nuts to the food processor bowl. Add the chopped garlic then blitz until well chopped.
  4. Add the grated cheese and blitz for a couple of seconds, then tip the mixture into a bowl.
  5. Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.

Item used in this recipe

Black Bomber
Black Bomber
image
  • BESTSELLER

Black Bomber

Extra mature Cheddar

From £5.00

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