Roast Celeriac with Kale Pesto
Roast Celeriac with Kale Pesto



  • 1 kg whole celeriac
  • 2 tbsp olive oil
  • For the Pesto
  • 60g walnuts
  • 10g sage leaves
  • 30g shredded kale
  • 30g grated pecorino cheese
  • 1.5 tbsp lemon juice
  • 1 garlic clove
  • 100ml olive oil
  • Preheat the oven to 200C. Rub the celeriac with olive oil and seasoning, and loosely encase in foil. Roast for 2.5 hours or until just tender, then open the foil and roast for a further 25 mins to crisp up the skin.
  • Dry fry the walnuts for 3 mins then tip 40g of the nuts into a food processor with the kale, sage, cheese, garlic and lemon juice. Whizz to a rough paste, then drizzle in the olive oil as the motor runs. Season to taste, then serve with the sliced celeriac and a scattering of the remaining chopped nuts.
3 hrs
4 serving

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