Your take on pesto

Ingredients

• 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

Method

1. Toast the seeds or nuts in a dry frying plan.
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.
3. As its whizzing, add more oil until it becomes loose enough to stir through pasta.
4. Taste and adjust the seasoning.
5. Keep in the fridge in a sealed container for a week.
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.