Ingredients
- ½ cup lemon juice
- ½ tsp sea salt
- ½ tsp black pepper
- 3 garlic cloves
- 2 leeks (small leeks) cleaned and sliced, just the lovely white parts
- 1 cup raw walnuts or hazelnuts
- 3 Tbsp extra virgin olive oil
- ½ cup parmesan cheese – optional
Leek Pesto
Method
- Clean and prep all your leeks, making sure you get all the dirt and grit between the folds
- Add all your ingredients to a food processor and blend until smooth
- Add more liquid if the consistency is too thick
- It should be like a wet chunky hummus
- Spread on bread, stir through pasta, use as a dip
- Enjoy
Comments
Thanks to McArthurs Berry Farm for the leeks used in the demonstration, and to Gilberts Fine Foods for their breads.
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