If you’re not sure how to cook leeks anymore, we’re presenting a new colorful and flavorful recipe, but also very simple and quick to make. To start, roast our leeks with just salt, pepper, and olive oil until they gain a nice color and become tender.
Meanwhile, we whip up a hyper-creamy and tasty Walnut Pesto Rosso! The combination of grilled peppers, sun-dried tomatoes and walnuts pairs perfectly with the sweetness of the grilled leeks. It’s a vegetarian dish that can be enjoyed just as well hot or cold, and we bet that, this way, no one will sulk at leeks anymore 😉
To make this recipe, follow the steps below :
ROASTED LEEKS AND WALNUT PESTO ROSSO 😍
Serves 3
Ingredients :
– 3 leeks
– Salt, pepper
– 1 drizzle of extra-virgin olive oil
– 125 g grilled peppers
– 125 g drained sun-dried tomatoes
– 1 garlic clove
– 100 g walnuts
– 75 g grated Parmesan
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon chopped parsley
– juice of half a lime
Preparation :
1. Wash and cut the leeks into three large equal chunks. Place them in a baking dish, salt, pepper, and drizzle with olive oil.
2. Bake at 180°C until the leeks are very tender and grilled. Let cool in the oven.
3. In a blender, place the grilled peppers, the sun-dried tomatoes, the peeled garlic clove, the walnuts, the Parmesan, the olive oil, the parsley and the lime juice.
4. Blend until a smooth and creamy texture is obtained. Adjust the texture with a bit more olive oil if needed.
5. Gently remove the outer skin of the roasted leeks for a nice presentation.
6. Spread a generous layer of pesto rosso on the bottom of a plate and place the roasted leeks on top. Sprinkle with walnut pieces, fresh parsley and finish by drizzling with a little of the leeks’ cooking juices.
7. Enjoy !
