For the Pesto
- 80g rocket
- 1 bunch of basil
- 75g walnuts
- 60g Kerrygold Vintage Cheddar
- 250ml sunflower oil
- 1 clove of garlic
- Salt & Pepper
For the Sandwich
- 4 thick slices of sourdough bread
- 4 tbps Kerrygold Original Irish Butter
- 8 slices Kerrygold Vintage Cheddar Cheese
- 4 tbsp rocket and walnut pesto
- 4 tbsp chopped walnuts
For the Pesto1. Roast the walnuts in a pan without oil and let them cool.
2. Finely grate the Kerrygold Vintage Cheddar and place it aside.
3. Now put the walnuts together with the rocket, basil, clove of garlic and half of the oil in the food processor and puree until the desired consistency is achieved.
4. Add the rest of the oil and the grated Kerrygold cheese and stir in. Season to taste with salt and pepper
For the Sandwich6. Brush the bread slices with Kerrygold butter, spread the Kerrygold cheese in slices on top and pour and spread a tablespoon of the pesto on each.
7. Top with a few chopped walnuts and some grated Kerrygold cheese and serve.
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