Roasted Leek Manchego Pesto
Robby and I have been watching a lot of Jacques Pepin lately and he uses a lot of leek in his dishes. He has inspired me to use them more frequently. Roasting them gives them such a depth of flavor and works brilliant with manchego.
I like this pesto with a Spanish wine like a Ruada, Albariño, white Rioja, red Rioja, Tempranillo or a Garnacha.
- 1 1/2 – 2 Cups Leek (1 Large)
- 1 Cup Manchego Cheese
- 1 Cup Raw Walnuts
- 3/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 3 Garlic Cloves
- 1/2 Teaspoon Hot Paprika
- 1/2 Teaspoon Sea Salt or to taste (start with a 1/4 teaspoon due to the sprinkling on the leeks, taste and see if it needs more)
Instructions:
Start by washing the leek really well. There is always dirt on the inside. Watch this
Spread the leeks on a baking sheet, drizzle with olive oil and lightly sprinkle with salt and pepper
Roast in a 400 degree pre-heated oven for about 15 minutes or until edges start to brown a bit, measure and add to a food processor
Finely shred the cheese, measure and add to a food processor
Juice the lemon with a hand held juicer, measure and add to a food processor
Measure walnuts, olive oil, paprika and salt and add to food processor along with the garlic cloves, puree and scrape down the sides at least once
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