leek + walnut pesto
in fulfilling my new year's resolution, i went to the store and bought a bunch of leeks. i've never bought a leek before. it was exhilarating to buy a new vegetable, in much the same way it was 20 years ago to get a new polly pocket.
so all this week i've been putting leeks in eggs, sautéing them, getting to know their sandy flaws, nothing too involved. and then this morning i decided to blend em all up in a pesto because i was feeling mushy. normally i avoid pesto because of how oily it can be, but in my kitchen it's my rules so i only added a little oil and a whole lotta lovin to create a fluffy yummy spread. then i smeared it all over a hole-in-the-middle {!!!} and had myself a perfect little breakfast.
leek + walnut pesto
ingredients
1 big leek, chopped
1 medium onion, chopped
olive oil
a heaping handful of walnuts, toasted
cloves of garlic, ad infinitum
salt + pepper to taste
a squeeze of lemon juice
clues
sweat out the onions and leaks in a bit of olive oil. remove from heat and pulverize in a blender or food processor with walnuts, garlic, salt, pepper, lemon juice, olive oil, and water. i didn’t measure out the olive oil or water, but i started with probably about a tablespoon of olive oil and then added water and a teensy bit more oil as i blended until the mixture became the consistency of hummus.
if you're feeling cheesey: add some parm!
put it on crackers, put it on eggs, put it on a fork whose next stop is your mouth, smother your body in it, you know, whatever you want.
-yeh!