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Three-cornered Leek Pesto
Three-cornered Leeks Pesto Pesto is a modern British recipe for a classic wild greens pesto made from whole three cornered leek plants. The full recipe is presented here and I hope you enjoy this classic British version of: Three-cornered Leeks Pesto Pesto.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
12
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesCheese RecipesBritish Recipes
Three-cornered Leeks Pesto Pesto: A modern British recipe for a sauce made from a blend of three-cornered leek plants, pine nuts, Parmesan cheese and olive oil.
Ingredients:
sea salt and freshly-ground
black pepper, to taste
180g
three cornered leeks (whole plants, including flowers, stems and bulbs, washed and coarsely chopped
100g pine nuts, very lightly toasted
100g freshly grated Parmesan cheese
extra virgin olive oil, as needed
a small squeeze of lemon juice
Method:
Add the three-cornered leek pieces to a food processor and pulse to a puree. Add the pine nuts and pulse once again. Tip into a bowl and add half the Parmesan. Stir gently and begin adding the olive oil. Add just enough so that the mixture is bound together and you achieve a thick but pliable consistency (a bit like mud).
Now add the lemon juice and most of the remaining cheese. Season to taste then add a little more olive oil. Alternate adding oil and cheese until you are happy with both the consistency and the taste.
This is best used fresh, but will store for a week if placed in a jar and stored in the fridge.
