Home Recipes By product Black Bomber Black Bomber pesto


  1. 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.
  2. Remove the wax from the Black Bomber and grate the cheese onto a large plate.
  3. Add the basil leaves and cooled pine nuts to the food processor bowl. Add the chopped garlic then blitz until well chopped.
  4. Add the grated cheese and blitz for a couple of seconds.  , then tip the mixture into a bowl.
  5. Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.