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Roast Leek & Chestnut Pesto Pasta

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


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


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.

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