Melted Leek Pesto

• portions: 4
• temps actif: 1 hour
• temps total: 1 hour

Ingrédients

• 150 ml Olive Oil

• 2 Leeks

• 1 Garlic Bulb

• 40 g Walnuts

• 40 g Parmesan

• 400 g Spaghetti

• chilli oil

Instructions

1. Trim the leeks, and slice into 2cm rounds. Peel the garlic cloves and add both to a small saucepan with 150ml of olive oil. Place onto medium-low heat and let gently sizzle until both are soft, 15-20 mins. They shouldn’t colour, if they are, decrease the heat. Once softened, let cool down.

2. Meanwhile, add the walnuts into a dry pan on medium heat, cook the walnuts until toasted, 2-4 mins, then let cool down completely.

3. Add the cooled walnuts and Parmesan into a blender and blend until finely broken down, transfer into a small bowl. Add the leek mixture into the blender with 90ml of infused olive oil and blend until smooth, stir into the walnut mixture. Wash the blender.

4. Bring a pot of salted water to the boil. Once boiling, cook the pasta according to package instructions. Toss the spaghetti and pesto together with a little pasta water until creamy. Taste and season with salt. serve with chilli oil