Shortly after New Year, I stumbled across one of my all time favourite bargains ever. Half moons of blue stilton marked down to £1 when they’re originally been £8 each at full price.
I bought three, cut them into wedges, wrapped these in paper and put them in the freezer. Possibly freezing Stilton isn’t the best way to preserve its flavour but at this price I didn’t care. Probably I won’t need to buy any more blue cheese this year!
The price of everyday cheese as gone up by stealth. A couple of years ago, if you shopped around you could buy cheddar for £5 per kilo but today it’s nearer double that.
Worse still is the insidious size reduction of pre-packed products. Cheese, now commonly sold in 350g packs rather than 400g (and before that 440g and prior to that 500g!!) is not unique here. Everything from bottles of cola to bags of bagels has had pack sizes shaved down whilst prices remain static hoping the consumer won’t notice.
I regularly comment to my husband that it’s
a) my mental arithmetic
b) a knowledge how to cook from scratch
c) flexibility to bulk buy when items are genuinely on offer
… that keeps our shopping bills down.
If you weren’t so great at maths, not an experienced cook and on a very rigid budget it would be very different.
So I was delirious almost to find this blue Stilton priced at the equivalent of around £2 per kilo. Cheese hasn’t been that cheap this century probably.
My other thrifty habit recently has been to buy pairs of bags of rocket when they’re on offer (or indeed marked down miserable basil plants) and what doesn’t get eaten in salads or sandwiches gets whizzed up my own pesto before it turns floppy. Generally a small tub of home made pesto will stay in my fridge for up to a week and sometimes I freeze portions too.
Ways to use homemade pesto
Tossed with pasta
Spread it on toasted bread such as bruschetta or ciabatta
As a pizza sauce instead of tomato
Spread on tortilla wraps
Mixed into salad dressings
Mixed into cheese sauces
Stuff chicken breasts
Coat grilled fish fillets
Traditionally pesto would be made from basil, parmesan, garlic, pine nuts and olive oil however recently I have ringed the changes with the left over rocket leaves, used different oils, nuts and cheese. You can also make pesto mixes using roasted peppers, aubergines or sundried tomatoes rather than green leaves and herbs.
Hence this particular mix today:
Leftover rocket pesto with walnut and stilton
Half a bag of rocket
A handful of walnuts
Some chunks of blue Stilton
Olive oil
and of course garlic.
I’m not specifying exact quantities because these aren’t rigid. Simply blitz the lot in a handheld blender until you’re happy with the texture. Use it immediately or store in the fridge or freezer.
Do you ever make your own pesto?
I’m sharing this pesto with these events:
To Fiona hosting Elizabeth’s No Waste Food Challenge (using up rocket), Helen & Camilla’s Credit Crunch Munch (bargain cheese) this month hosted by My Golden Pear, and finally mine and Katie’s new Speedy Suppers event for 30 minute meals.
Angela says
February 14, 2014 at 5:19 pmI agree – cheese is becoming a real luxury item. I have got to the stage now where I have to hide the cheese and ration it out to my little ones. It is always a great feeling when you come across a real bargain like the stilton. Thanks for another great entry to Credit Crunch Munch.
Susan says
February 14, 2014 at 8:12 pmYou make so many valid points here about the cost of food in this country, and how sizes are being reduced…its a scandal that its cheaper to feed a family on sweets rather than good basic food. I love homemade pesto (makes a great pasta dressing and thats another cheap meal)…love your recipe!
Morgan @ Peaches, Please says
February 15, 2014 at 4:42 amOh my goodness. This sounds so amazing. I want to eat it slathered over pretty much everything.
Jan Bennett says
February 15, 2014 at 8:01 amWe love cheese and eat far too much of it! Love the idea of walnut and Stilton pesto.
Choclette says
February 15, 2014 at 6:09 pmWhat an absolute bargain Sarah. Love pesto in pretty much any form. Sage and walnut can be good if the leaves are young and it’s used sparingly.
Jacqueline Meldrum says
February 16, 2014 at 12:15 pmYou are a genius! Rocket and walnuts in pesto with BLUE STILTON!!! Just pass me a spoon. I’ll just eat it as it is. No need for pasta or anything like that!
Sylvia says
February 16, 2014 at 5:29 pmOh yes please! Such a great way to use leftovers 😉
Janie says
February 16, 2014 at 10:31 pmDelicious! I adore home made pesto (sadly without the cheese for me) in bacon butties. Yum!
Janie x
Fiona Maclean says
February 17, 2014 at 9:49 amI have to admit, I make a pasta sauce using rocket, cheese (I use whatever is in the fridge – laterly gorgonzola) and walnuts. I’m too lazy to blitz it though, I just chop the walnuts and cheese up and stir the lot through cooked pasta till the cheese melts and the rocket wilts. It’s a great flavour combination;)
Karen says
February 17, 2014 at 3:33 pmAs you know, we had bought the very same cheese at full price, and so I was rather envious that you got yours for such a bargain price! This recipe has my name all over it too, all my favourite ingredients and so easy to whip up! Fab idea! Karen
ManjiriK says
February 17, 2014 at 5:19 pmSarah this is a fab post !what a mind blowing bargain this cheese is at! I would bulk buy too . I love walnuts and ur pesto recipe sounds fab!
Nayna Kanabar (@SIMPLYF00D) says
February 18, 2014 at 3:25 pmDelicious home made pesto , I love the vibrant colour.
Helen @ Fuss Free Flavours says
February 19, 2014 at 1:46 pmLovely recipe Sarah, everything is considerably better with (reduced)price blue cheese!
Thank you for sending to Credit Crunch Munch.
Janice Pattie (@FarmersgirlCook) says
February 19, 2014 at 7:27 pmGreat pesto, I’m all for buying up baragains and freezing them.
Tina @ The Spicy Pear says
February 21, 2014 at 12:25 pmLove homemade pesto and yours looks delicious! And what a fab find in the supermarket.
Emma says
March 11, 2014 at 10:01 amMorning! Just wanted to let you know that your pesto recipe features in this month’s Foodie Round up! Best wishes. Emma