Kentish Pesto

Kentish Pesto Recipe

Recipe by Harry Fields

Harry Fields is a Kent-based chef & co-creator of "Two Broke Chefs".

Working with local produers & ingredients to create seasonally inspired dishes is at the heart of his ethos


  • 70g wild garlic leaves
  • 60g flat leaf parsley
  • 50g Strong Kentish Cheddar
  • 100g Kentish Oils Original Rapeseed Oil
  • 60 mixed nuts such as cobnuts, walnuts and pine nuts
  • 2g flaky salt
  • 2g cracked black pepper


  1. Toast nuts in a frying pan and roughly crush
  2. Grate the cheddar
  3. Wash garlic and parsley then roughly chop
  4. Pulse everything in a blender with the Kentish Oils original rapeseed oil to create a crunchy textured pesto