Wild Leek Pesto

It's that time of year when the wild things start sprouting up and there's only a two-week window to get outside and collect them. I went to the spot where the wild leeks grow and gathered enough for a few meals, far fewer than I usually harvest because the number this year were low. I take only the tender leaves and leave the roots intact. The leaves make a wonderful pesto.

I thought I'd simply make a classic pesto and substitute the leek leaves for basil, but when I opened the fridge to get out some parmesan cheese, I saw the anchovies and my instinct told me they would work really well with the leeks. I spotted a lemon in my fruit bowl and that looked like a good thing to add as well. I have to say the pesto was outstanding!  If you try this recipe, I suggest experimenting with the lemon and anchovies until you get the flavor you love the most.

Here's my recipe:

ON THE CUTTING BOARD:



3/4 cup of leek leaves
6 basil leaves (from a plant that was on its last legs)
1/4 cup black walnuts, chopped
Half a lemon
2 small tomatoes
1/4 cup parmesan cheese
2 anchovies
1/2 cup olive oil
seasalt to taste (I used 1/4 tsp.)

STEP ONE:





Squeeze lemon juice into a food processor and add
all the other ingredients. Process until smooth.
Done!

STEP TWO:





Cook some pasta (I used ziti) and mix in the pesto.
I served it with green beans and tomatoes stir fried
with ghee and fresh garlic and served it on top of the
ziti.

ALLA VOSTRA SALUTE!