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light-green-nettle-pesto-in-white-bowl-on-table

Tom’s nettle, rocket & pumpkin seed pesto

A recipe by Tom Lewis from Monachyle Mhor

Method

• Pound the garlic with a little pinch of salt, the rocket and nettle leaves
• Pulse the mixture in the food processor or in a mortar and pestle
• Add the toasted pumpkin seeds and pulse again
• Pour out into a bowl and mix with the Isle of Mull cheddar
• Stir gently and add the olive oil (you need just enough to bind the sauce together to get an oozy consistency)
• Season to taste
• Add more cheddar and oil until you are happy with the taste and consistency
• You might like to add a squeeze of lemon juice at the end to give it a little twang

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