This pesto might come off as a bit unusual sounding at first but it is absolutely spectacular. It came to be because I really wanted pesto but didn't have any of the common ingredients. It came down to what I had on hand: leeks and walnuts. This turned out so good, it's going to be one of my go-to dishes. I hope you try this out!
I like to cut out some of the oil by using some of the pasta cooking liquid to make it creamy, but you can add some oil in its place if you desire. You can swap out the Parmesan cheese with 2 tablespoons of nutritional yeast if you'd like this to be a vegan pesto.
Total Time: 20 minutes
Ingredients:
Steps:
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Attosa,
This looks so delicious.
Now I've got a funny for you, I've never eaten leeks, which I think I might be the only one in the world who hasn't, haha or it sure seems that way, unless they were in something I have eaten and I was unaware.
I've got a question, do leeks taste like "green onions", I know they look like giant green onions. I don't know how I've not eaten one before, but I really haven't.
I'm going to have to find out because your recipe here has got me wanting to try this dish (Leek with Walnut Pesto)-that looks soooo yummy.
Thank you for this recipe :)
I love leeks. I think they taste like mild green onions and are best when they are cooked down to bring out a sweetness. Here is the sort of recipe I make when I get my hands on leeks, although I may have to try this delicious sounding pesto too.
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Hi Jess,
Thank you for letting me know about "leeks" and their flavor.
Yes, I wondered about that and I love green onions.
Thanks for that recipe too, the leek soup. I have heard of leek
soup, just never have tried that either. How oddball of me, hehe
Well, it's never too late, that's for sure :)
I think the original French soup is Vichyssoise, which can be served hot or cold.
When you use leeks, they tend to be very sandy and gritty at first. What I do is trim off the darker green outer leaves, cut it in half lengthwise, then chop it into little half circles and wash them in a strainer or even soak them in water for a minute.
Hope you found a new favorite vegetable. That happened to me a few years ago with Brussels sprouts.
Oh yes, Vichyssoise soup. That rings a bell. :)
Thank you for letting me know more about "leeks", that will definitely help.
That's interesting about you and Brussel sprouts, I know so many that don't care for them, but I sure do love those too. :)
Jess, I was going to say also, the new lay out of your board, is sure SUPER NICE!
I find them to have a super super mild green onion/onion flavour but truly its own taste. When cooked down they have a superb creaminess to them, which is why they lend well to sauces and soups. LOVE THAT LEEK SOUP up there Jess posted :) I just started liking Brussels sprouts about 10 years ago-- now an addict.
Love the idea of using leeks attosa. I'd never thought of that before but they are wonderful so can't see why you couldn't use them instead of other herbs. I've used walnuts in my basil pesto many times and prefer it over pinenuts. Also they are a LOT cheaper. Pinning it!
Very good reasonings here! I hope you give it a shot-- I know you'll be pleased. So happy to see you and thanks for the pin!!!
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