Sharpham Rushmore Pesto is a rich, flavourful pesto made using Sharpham Rushmore, a semi-hard cheese crafted from a blend of Jersey cow and goat’s milk. This cheese brings a nutty, savoury character with a subtle tang, thanks to the goat's milk influence.When made into pesto, Sharpham Rushmore provides a creamy, umami depth that sets it apart from more traditional parmesan-based versions. Blended with fresh basil, garlic, pine nuts or walnuts, olive oil, and lemon juice, the result is a vibrant green sauce that’s both robust and silky — perfect for dolloping on tarts, tossing through pasta, or spooning over grilled vegetables.Its balance of richness and acidity makes it particularly complementary to summer vegetables like courgette and asparagus, adding a gourmet twist to even the simplest of dishes.
Ingredients
- 50 g Basil leaves
- 40 g Sharpham Rushmore cheese, grated
- 30 g pine nuts (or walnuts for a more earthy flavour
- 1 garlic clove, roughly chopped
- 1/2 Juice of lemon
- 75ml extra virgin olive oil (plus more if needed)
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the nuts (optional but recommended):Lightly toast the pine nuts or walnuts in a dry pan over medium heat until golden and fragrant. Allow to cool.
- Blend the base ingredients:In a food processor or blender, combine the basil, toasted nuts, garlic, and grated Sharpham Rushmore cheese. Blitz briefly to break everything down.
- Add lemon and oil:Add the lemon juice and begin streaming in the olive oil while blending until the mixture reaches your desired consistency — thick and spoonable, but not too smooth.
- Season to taste:Add salt and black pepper to your preference. Remember, Sharpham Rushmore has a salty, tangy profile, so taste before adding too much salt.
- Store or serve:Use immediately, or transfer to a clean jar and top with a thin layer of olive oil to preserve freshness. Store in the fridge for up to 5 days.