Ingredients:
2 handfuls of three cornered leek stems and/or leaves
60g (1/2 cup) of nuts, you can use anything from pine nuts and walnuts to almonds and cashews (or even a blend).
50g (1/2 cup) parmesan or another hard cheese, finely grated
Freshly-squeezed juice of 1 lemon or lime
50-75ml (1/5-3/10 cup) Olive oil
Salt and freshly-ground black pepper, to taste
Method:
Wash and finely chop the three-cornered leek stems and then add them to a food processor with all the other ingredients (except the olive oil). Pulse to chop then add half the olive oil and blend until smooth.
Now add the remaining Olive oil and season to taste with salt and black pepper. Your pesto should keep in the fridge for a week or freezer for a month. You can enjoy it with pasta with freshly washed three-cornered leeks flowers on top for garnish as well as extra flavour.
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