Leek Pesto
By: Chris Paulk
Published: Thursday, April 14, 2011 - 9:30am

Ingredients




1 leek trimmed (use the enitre leek)
2 cloves garlic chopped
1/4 cup spinach or parsley- lightly chopped
2 tablespoons pinenuts
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

Preparation

1 Blanch the leek and rinse to cool. Drain on a paper towel to remove any excess water. 2 Lightly chop the leek and place in a food processor with all of the other ingredients. Process until smooth. Serve immediately.

About


I made a leek pesto last night and tossed it w some angel hair pasta. It  tasted like spring. Toss in some fresh blanched peas and some roasted asparagus for a great meal. Doing a quick blanch on the leek -will help to  cut any bitterness.