Spinach Pesto

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Ingredients

4 servings

1
1/2
1
250 g
150 g Fresh puff pastry sheet
Celeriac
Leek
Chestnut mushrooms
Walnuts 125 g
2 tea sp
10 g
1
2 cloves Creme fraiche
Curry powder
Fresh parsley
Onion
Garlic

Variations

We’ve tried this with oat fraiche and plant-based cream but it’s very runny. So if you try a plant-based alternative, know the end result migth be a little soggy.

You can also use squares of puff pastry (frozen) and combine them to make one sheet. In that case you’ll need between 8 and 10 depending on the size of your tray.

Prep

15 min

1. Peel and cut celeriac into small cubes
2. Cut onion into halve rings
3. Mince garlic
4. Cut leek into rings
5. Cut mushrooms into slices
6. Preheat oven to 200°C

Cook

40 min

If needed, make puff pastry sheet

lay puff pastry sheets slightly overlapping onto an oven tray lined with baking paper. Slightly press them together to connect sheets ~2 min

Sauté onions, leek, mushrooms and celeriac

medium/high heat ~8 min

Add garlic, creme fraiche, curry powder and most of the parsley

save some parsley for garnish at the end, mix everything, season with salt and pepper to taste ~2 min

Spread the vegetable cream mixture and walnuts on the puff pastry

leave a gap at the edges ~2 min

Bake in the oven

~25 min at 200°C

Serve with rest of the parsley sprinkled on top