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.