This Roasted Leek Manchego Pesto is a unique pesto. The combination of the roasted leek and manchego cheese is outright delicious! Use this pesto the way you would use a basil 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 it works brilliantly with manchego.
I like this pesto with a Spanish wine like a Rueda, Albariño, white Rioja, red Rioja, Tempranillo or a Garnacha.
Roasted Leek Manchego Pesto
Approx. 2 Cups
Ingredients
- 1 Leek
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Cup Manchego Cheese - finely shredded
- 1 Cup Raw Walnuts
- 3/4 Cup Extra Virgin Olive Oil and some for drizzling
- 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
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Preheat oven to 400 degree
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Start by washing the leek really well. There is always dirt on the inside.
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For the leeks, you want to wash them really well. There is always dirt on the inside. Wash out any dirt.
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Cut the dark greens off.
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Spread the leeks on a baking sheet, drizzle with olive oil and lightly sprinkle with salt and pepper.
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Roast on the top rack for about 15 minutes or until edges start to brown a bit, measure and add to a food processor.
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Juice the lemon with a hand held juicer, measure along with the cheese, walnuts, olive oil, garlic, paprika and salt,
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Add everything to a food processor and puree.
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Scrape down the sides at least once.
