The combination of roasted leek and manchego cheese is outright delicious!
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)
Start by washing the leek really well. There is always dirt on the inside. Watch this how to video if you have never cooked with leek before. Cut the roots off, cut in half and cut the halves in half.
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