Black Bomber Pesto

20 Mins
6 people
Home Recipes By Product Black Bomber Black Bomber Pesto


  • 70g pine nuts
  • 100g Black Bomber, grated
  • 60-70g fresh basil leaves, rinsed and dried
  • 1 clove garlic, roughly chopped
  • 100ml extra virgin olive oil
  • Juice of 1 lemon


  • Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. Once toasted, tip onto a plate to cool.
  • Remove the wax from the Black Bomber and grate the cheese onto a large plate.
  • Add the basil leaves and cooled pine nuts to the food processor bowl. Add the chopped garlic then blitz until well chopped.
  • Add the grated cheese and blitz for a couple of seconds. , then tip the mixture into a bowl.
  • Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.