Foraged Wild Leek Pesto
Pesto with a twist, use on pasta, toast, crackers, or as a dip for vegetables.
Ingredients
3 cups lightly chopped Cleaned Dry Leek Greens
1/3 cup of good Olive or Grapeseed oil
1 tbsp of fresh lemon juice or ACV
1 tsp course salt
A dash fresh ground black pepper
1/4 cup of pine nuts or your favourite nut (**optional)
2 tbsp of Parmesan cheese (**optional)
Additions -add other wild plants that are in season to change the flavour (cut-leaf toothwort, wild mustard, violets, oxeyed daisy greens) or spinach, kale, basil
**optional ingredients will change the flavour of the dish, the addition might create creaminess and reduce the intensity of the leek flavour.
INSTRUCTIONS
In a food processor, pulse the wild leeks, pine nuts**, salt, and black pepper until the mixture is finely chopped.
With the food processor running, slowly pour the olive oil into the mixture through the feed tube until the pesto is smooth. Adjust the amount of olive oil depending on how thick or thin you prefer your pesto.
Add the Parmesan cheese** and lemon juice to the food processor and pulse a few times until it is well mixed with the other ingredients.
Taste the pesto and adjust the seasoning if needed, adding more salt or pepper as desired.
Serve the pesto on pasta, toast, crackers, or as a dip for vegetables.