Leek and Basil Pesto

This is a great way to utilize the dark green parts of the leek that are often thrown away. The pesto can be frozen and is used like any other pesto, for example, with pasta.

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You will need

Olive oil for frying

1 cup of soft-fried leek leaves (around 2 cups of raw leaves)

¼ - ½ cup of water

¾ cup of fresh basil

5 tablespoons pine nuts

1 teaspoon of balsamic vinegar

1 teaspoon of honey

1 ¼ cup of grated Parmesan cheese

¾ cup of olive oil

1 teaspoon of kosher salt

Freshly ground black pepper

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How to make it

1. Wash and finely chop the dark parts of the leek. Heat up a frying pan and pour in a little olive oil followed by the leek. Lower the heat to low and let the leek fry for about an hour. Stir occasionally. When the leek starts to soften, water can be added in small amounts in several stages. The leek should be completely soft when it is ready but not have taken color. Let it cool down.

Olive oil for frying

1 cup of soft-fried leek leaves (around 2 cups of raw leaves)

¼ - ½ cup of water

2. Put the leek leaves together with basil, pine nuts, balsamic vinegar, honey, Parmesan cheese, and 1/4 of the olive oil. Blend to a pesto.

¾ cup of fresh basil

5 tablespoons pine nuts

1 teaspoon of balsamic vinegar

1 teaspoon of honey

1 ¼ cup of grated Parmesan cheese

¼ cup of olive oil

3. Add the remaining oil and salt and pepper. Run the blender until the pesto is completely smooth.

½ cup of olive oil

1 teaspoon of kosher salt

Freshly ground black pepper