Wexford Short Breaks
Having been given a bag of fresh locally grown Rocket by Carl,  I have created this stunning ALL IRISH pesto.

Ingredients

200 grams fresh Rocket
50 grams Salted Cashews
200 ml Extra Virgin Rapeseed Oil
8 cloves fresh garlic
50 grams Mature Wexford Chedda

Method

Coarsely Chop and put the rocket in a processor and blitz until smooth. Add the Peeled Garlic Cloves, the Cashew Nuts and the Rapeseed oil and blend until really smooth. Finally add the finely grated Cheese and blend again until its all combined.
Put in sterilized jars and keep in the fridge. Use as a garnish in cream soups and in pasta dishes, or, lik Eileen, simply spreaad it on brown bread