a-new-pastoral-wild-leek-pesto
a-new-pastoral-wild-leek-pesto

wild leek Pesto

 

In a food processor, combine:

            ½ pound wild leek tops, blanched for 15 seconds in boiling water (save the leek bulbs for pickles)

            ¼ cup walnuts or pine nuts

            1 cup olive oil

            2 ounces hard alpine-style cheese, grated

            ¼ teaspoon coarse sea salt

Process until smooth. Refrigerate. Wild leek pesto will keep for about 1 week.

 

Serve with:

            Vegetables, meat, cheese, bread, or pasta