A delicious pesto made with winter chestnuts and caramelised roast leeks. So easy and packed with flavour to make a creamy pasta dish.
Serves 2-3
INGREDIENTS
2 leek, white part
4 cloves of garlic
150g roasted chestnuts
2 tbsp almond butter
2 tbsp nutritional yeast
30g Basil
20g Parsley
1/3 cup (85ml) olive oil
1 lemon, juiced
200g pasta
METHOD
1. Preheat the oven to 190C fan. Arrange the leek and garlic on a baking tray lined with baking paper. Season with salt and pepper and toss in olive oil. Roast in the oven for 15 minutes until lightly caramelised. Leave to cool for 5 minutes.
2. Place the leeks, garlic in a food processor and blend to break down into a smooth paste. Add the chestnuts, almond butter, nutritional yeast and herbs. While the processor is running, slowly drizzle in the olive oil until you a smooth thick puree. Season with salt, pepper and the lemon juice.
3. Cook the pasta in salted boiling water according to packet instructions. Drain off the water, reserving 1 cup of pasta water.
4. Add the pesto and mix all together until the pasta is coated and the pesto is creamy. Add a splash more water if it seems too thick. Serve with a drizzle of extra virgin olive oil and extra basil leaves to garnish.