Berkwell Cheese, spinach and cavolo nero pesto


1 medium-large bunch of fresh basil

2 cloves of garlic

75g pine nuts

70g fresh spinach

70g fresh cavolo nero

100-200g freshly grated Berkswell Cheese

Extra virgin olive oil

Flaked sea salt

Freshly cracked black pepper


Lightly toast the pine nuts in a dry cast iron pan on the hob until lightly golden, be careful not to burn or the pesto will taste quite bitter.

In a food processor, blitz the basil, garlic, pine nuts, spinach, cavolo nero, Berkswell. Drizzle with extra virgin olive oil.

Once blitzed, check the consistency, if you want it less thick add more oil and a splash of water.

Finish with flaked sea salt and freshly cracked black pepper.