- 100g walnuts, plus a little extra to garnish
- 250g mushrooms
- A large handful parsley, plus extra to garnish
- 1 tsp fresh thyme leaves
- 1 garlic clove, peeled
- 1 lemon, zest and a squeeze of juice
- Sea salt and freshly ground pepper
- 4-6 tbsp olive oil
- 1 small or ½ large celeriac
1. Preheat the oven to 200°C/Gas 6. Put a large roasting tray on the top shelf to heat up.
2. Add everything bar the olive oil and celeriac to a blender or food processor. Drizzle 4 tbsp olive oil over. Pulse till you have a coarse pesto, not too smooth. Add more oil or lemon juice to bring it together, if needed. Set aside.
3. Halve your celeriac. Carve the peel off. Cut into 1-2cm panels. The thinner your panels, the thinner your noodles will be.
4. Use a veg peeler to shave long ribbons (these are your noodles) from the side of each panel you’ve cut. You may be left with a few stumpy ends that you can’t noodle, which is fine. Use them in stock.
5. Pile your ribbons into a bowl. Rinse them. Add a squeeze of lemon juice.
6. Massage half the pesto into the noodles. Add more pesto till the noodles are generously coated. Arrange them in a single layer on your hot roasting tray.
7. Roast on the top shelf for 15 mins or till tender (it’s nice if a few noodles go a little crisp around the edges). Give them a mix halfway through to help them cook evenly.
8. Pile them onto plates. Finish with a gloss of olive oil, a little salt, pepper, more parsley and a few walnut pieces scattered on the top.