Wild Garlic Pesto

Ingredients

• 300g of Barber’s Cheddar
• Handful of fresh Wild Garlic 200g
• 10g Butter
• 350g Hazelnuts
• 450ml Olive Oil
• Smoked Dorset Sea salt 10g
• 6 x Jars random sizes

Method

1. You will need a strong food blender for this recipe
2. To the 200g of leaves I added 300g of Hazelnuts that I had lightly roasted with a knob of butter and a generous sprinkling of smoked Dorset Sea salt along with 450ml of good cold pressed olive oil. My preference would have been for a local rape seed oil however I had olive oil in the cupboard. Once the hazelnuts had cooled I put the nuts, 300g of 1833 cheddar (broken in to chunks) into the food blender and whizzed until it formed a fine bread crumb like mixture. Next I added half the oil and all the washed garlic leaves, the next stage I whizzed the mixture whilst drizzling the rest of the oil in to the mix until a lovely aromatic green pesto was formed trying not to over process the garlic.