Wild garlic pesto

We’re adding a Cumbrian twist to this seasonal wild garlic pesto recipe by featuring locally sourced Eden Yard rapeseed oil and Holbrook cheese from Holker’s Raven Tree Dairy. 

Eden Yard’s cold-pressed extra virgin rapeseed oil, grown in the Eden Valley, offers a mild, nutty taste and is high in vitamin E and omega fatty acids. Holbrook, crafted by Nicola Robinson, is a firm, sharp goat’s cheese with deep herbaceous notes, adding unique depth to this pesto.

Pair it with pasta, spread it on crusty sourdough, or enjoy it alongside grilled meats and vegetables.

Ingredients:

• 100g wild garlic leaves
• 50g Holbrook cheese, finely grated
• 50g pine nuts
• 150ml Eden Yard rapeseed oil
• Juice of half a lemon
• Salt and freshly ground black pepper to taste

Method:

1. Wash the wild garlic leaves thoroughly and pat them dry.
2. In a dry frying pan, lightly toast the pine nuts until golden brown, then set aside to cool.
3. Place the wild garlic leaves, toasted pine nuts, and grated Holbrook cheese into a food processor.
4. Pulse a few times to combine the ingredients.
5. With the processor running, slowly add the Eden Yard rapeseed oil until the mixture reaches your desired consistency.
6. Add the lemon juice, and season with salt and freshly ground black pepper to taste.
7. Transfer the pesto to a clean jar, cover it with a thin layer of rapeseed oil, and store it in the refrigerator for up to a week.

**Recipe adapted from BBC Good Food