Fabulous Leek Pesto

Pesto is a sauce originating in Northern Italy and traditionally consists of crushed garlic, basil and pine nuts and blended with olive oil and Parmesan cheese. The name “Pesto” means to poundto crush, in reference to the original method of preparing of the ingredients. In our more conventionally made pesto the ingredients are not “pounded” or “ground” with a circular motion of the pestle in the mortar, but rather well processed in a food processor.

Ingredients in our modern-day Pesto Sauces have evolved to a wide variety of ingredients.  As long as you have the basic elements, a Pesto Sauce can be made. I love how Pesto is used in so many ways and incorporated in so many different ways as well.

Pesto spread on fresh-cut french bread and broiled for a few minutes makes a great snack or accompaniment to your favourite pasta or stew. I enjoy adding Pesto to rice at the end of cooking to make somewhat of a Florentine Rice dish.  A dollop of Pesto in a hearty soup makes for an extra special flavour as well.  Of course I do love it tossed lightly into a  huge pile of pasta, as it makes for a quick and easy dinner. A spoonful of pesto makes a whole new and exciting side dish when added and mashed with potatoes or just allowed to drizzle down the sides of boiled potatoes.  Try using your own Pesto on pizza dough, instead of tomato sauce the next time you make homemade pizza.  You will be pleasantly surprised at how good it is.  Put a small pile on top of barbecue steak for an added infused earthy wholesome flavour.

One time-saving device I use is to make a huge batch of pesto and put it away in the freezer.  It takes no time at all to thaw out if you put it away in small ready-to-serve size portions.



  • 1/4 cup whole almonds, (I like to soak them over night so they become tender)
  • 1 cup chopped fresh leeks
  • 1 cup baby greens, any greens you have (cilantro or parsley works great as well)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil

Place almonds in food processor and grind until nuts are roughly chopped. Add leeks, greens and olive oil and process until slightly chunky. Stir in Parmesan cheese. Season with salt and pepper to taste.

Toss freshly made pasta with pesto, adding in a little pasta cooking water to thin the sauce slightly. Toss with remaining cheese and olive oil.

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1 Response to Fabulous Leek Pesto

  1. Reblogged this on My Life is really in the Garden and commented:
    Yum .. Leek Pesto recipes!!!! (and other good foods also, looks very interesting, especially the veggie pancakes!


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