These roasted leeks with pesto rosso combine tender, lightly caramelized vegetables with a rich red sauce made from walnuts and sun-dried tomatoes.
Serve them warm as a starter, side dish or light meal with bread and a crisp salad.
Heat the oven to 200°C. Trim the roots and dark green tops, then split the leeks lengthwise. Rinse carefully between the layers and pat dry.
Arrange the leeks cut-side up on a lined tray. Brush with 2 tablespoons olive oil and season with salt and pepper. Roast for 25 to 30 minutes, turning once, until tender and golden at the edges.
Blend the sun-dried tomatoes, walnuts, Parmesan, garlic, basil, 90 ml olive oil and lemon juice. Add water one tablespoon at a time until the pesto is thick but spoonable.
Taste before adding extra salt because the tomatoes and cheese may already be well seasoned.
Place the warm leeks on a platter and spoon over the pesto rosso. Finish with a few chopped walnuts or basil leaves if desired.
Sweet roasted leeks and bold walnut pesto rosso make a simple vegetable dish feel generous and complete. Any leftover pesto can be refrigerated in a sealed container for up to three days.