Reader Submitted Recipe by Margaret Osha
Ingredients
- 1 C chopped leek tops, tightly packed
- 3 TBSP of walnuts or nuts of your choice
- ½ C of extra virgin olive oil
- ¾ C of grated parmesan cheese
- A squeeze of Lemon
- A pinch of sea salt
Prep Work
If you have harvested the whole plant, use a knife to separate the leaves from the stem and bulb. Set aside the bulb section for another application. Wash approximately 3 cups of leek leaves well, removing any particles of dirt or mud.
To preserve the color and prevent the pesto from oxidizing and turning brown, blanch the leek leaves in boiling water for 30 seconds and transfer them directly into a bowl of ice water to prevent further cooking.
Gather the leaves and squeeze out as much of the water as possible. I like to give the leaves a rough chop.
Directions
In a food processor combine the chopped leek tops and the walnuts (or nuts of your choice). Process nuts and leeks are well blended. Add the extra virgin olive oil in a steady stream through the top of the food processor. Add the remaining ingredients and process until well blended. Add more olive oil if you deem necessary for the desired consistency.
Storing
Spread the pesto into the bottom of a glass container about an inch in thickness. Transfer the dish to the freezer. (Ice cube trays would work well for step as well.) Once frozen, cut the pesto into small cubes and repackage into freezer bags. Remember a little bit goes a long way. Enjoy!