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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

  1. Preheat oven to 400 degree
  2. Start by washing the leek really well.  There is always dirt on the inside.
  3. For the leeks, you want to wash them really well.  There is always dirt on the inside. Wash out any dirt.
  4. Cut the dark greens off.
  5. Spread the leeks on a baking sheet, drizzle with olive oil and lightly sprinkle with salt and pepper.
  6. Roast on the top rack for about 15 minutes or until edges start to brown a bit, measure and add to a food processor.
  7. Juice the lemon with a hand held juicer, measure along with the cheese, walnuts, olive oil, garlic, paprika and salt,
  8. Add everything to a food processor and puree.
  9. Scrape down the sides at least once.