Please excuse this poor excuse of a picture, I thought all of these pictures got deleted and found a few I could use on my hard drive! I saw a recipe for wild leeks pesto a few weeks ago and realized I only had normal leeks which I guess wild leeks are a little sweeter than store bought leeks. My leek pesto came out pretty spicy so I used a beet to cool it off. I started off with half of the beet and ended up using the whole medium sized beet and it was delicious! There was no overwheming beet-y flavor just a rich savory delicious leek pesto.
- 1 bunch leeks. After I cut the leek and washed it I only used 1/2 of the cut up product.
- 1/2 cup cashews or pine nuts
- 1 clove garlic
- 3.tbsp cold pressed virgin olive oil
- 2 tbsp. Honey, agave or pure maple syrup. If your using maple syrup only 1 tbsp and add in more if needed when this is finished.
- pinch of sea salt and black pepper to taste
- Zest and juice of one lemon
- 1 medium sized beet.
I shaved carrots, zucchini & cucumber ( the cucumber makes it) and diced red pepper and mushrooms. Toss a few table spoons of your leek pesto over your "pasta" (a little goes a long way) Then I added some nutritional yeast to give it a parmesan cheese taste! This portion size of the pesto left me with enough for 4 uses. I definitely ate this for breakfast the day after! You can eat this completely raw or you could heat up a skillet and toss in the mixture for about 30 seconds to a minute to eat slightly warmed! You could also eat this over some gluten free pasta or cooked veggies. Like I said a little goes a long way but its a very light refreshing taste!
Also, its husband approved!