1833 Basil Pesto with Gnocchi

  • Level: easy

    • Swap the parmesan for a proper mature cheddar and you get this rich, summery pesto with a West Country twist. Made with Barber’s 1833 Vintage Reserve Cheddar, it’s cheesy, punchy, and perfect with pillowy gnocchi. Simple, rustic, and ready in minutes. Follow along with James here.


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
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    Shopping list

    • Handful of 1833, finely grated (50-75g)
    • 1 large bunch of fresh Basil
    • 2-4tbsp extra virgin olive oil
    • 1-2tbsp pine nuts
    • 2-3 garlic cloves
    • Zest and juice of 1 lemon
    • Gnocchi
    • To serve: More 1833, torn Basil and a drizzle of balsamic glaze

    1. Step 1

      Add basil, garlic, lemon zest and juice, pine nuts, and grated 1833 cheddar to a blender or pestle and mortar.

    2. Step 2

      Blitz while slowly adding olive oil until you reach your desired consistency. Season to taste.

    3. Step 3

      Cook gnocchi in boiling salted water until they float, then drain and toss with your pesto in a hot pan.

    4. Step 4

      Finish with more grated 1833, torn basil, and a drizzle of balsamic glaze for a smart little flourish.

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