Seasonal Eating: Leek Pesto
By: Leah Rodrigues
Published: April 8, 2013

Leek pesto highlights the subtle onion flavor of this spring vegetable.  Like traditional basil pesto, leek pesto has a variety of tasty uses.  It can be tossed with warm pasta to form a sauce, spread on toast for a simple appetizer or mixed with mayonnaise to become a sandwich spread.
Leek Pesto
Ingredients:



1 leek trimmed (use the entire leek)
2 cloves garlic chopped
1/4 cup spinach or parsley- lightly chopped
2 tablespoons pine nuts
2 tablespoons parmesan shredded
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon honey
1 1/2 tablespoons red wine vinegar
1/4 cup fresh basil chopped
 
Directions:








   
Blanch the leek and rinse to cool. Drain on a paper towel to remove any excess water.


   
Lightly chop the leek and place in a food processor with all of the other ingredients. Process until smooth. Serve immediately.

Blanch the leek and rinse to cool. Drain on a paper towel to remove any excess water.


     
Lightly chop the leek and place in a food processor with all of the other ingredients. Process until smooth. Serve immediately.