Baked Cheese & Watercress Pesto Recipe | Arla UK

Ingredients

• 1 tbsp vegetable oil
• 140 g diced pancetta
• 1 tbsp butter
• 1 vegetable stock cube (crumbled)
• 4 leeks trimmed to around 6 inches, cut in half & washed
• 12 spring onions trimmed to around 6 inches & washed
• 200 g tenderstem broccoli
• 50 g butter
• 50 g plain flour
• 500 ml Arla Cravendale Semi Skimmed Milk
• 1 tbsp dijon mustard
• 100 g grated cheddar cheese
• 100 g grated gruyère cheese
• 100 g watercress
• 2 garlic cloves minced
• 75 g grated parmesan cheese
• 150 ml olive oil
• Juice & zest of 1 lemon
• 50 g toasted pine nuts
• Crusty bread for dunking