Go Back
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.
Print Recipe
Prep Time 10 minutes

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.