This Wild Leek Pesto recipe is a Springtime favorite. It’s dairy and nut-free, vegan and Whole30 compliant and a great option to freeze to enjoy wild leeks for months to come.
This AIP Wild Leek Pesto is one of my favorite ways to use ramps. These spring-flowering ephemerals are native to the eastern US and Canada and only last a brief period of time before going dormant for the rest of the year. That means that when I have the opportunity to get my hands on ramps in early Spring, I use them in every way possible. I like to make a few batches of this pesto and freeze it, so that I can enjoy the sweet and garlicky taste of wild leeks into the Fall.
Unlike traditional pesto, this AIP Wild Leek Pesto is nut, seed and dairy free. Instead, it’s made with wild leeks, basil, parsley, garlic, lemon juice and olive oil.
To make this pesto, you simply place all the ingredients into a food processor or high powered blender and pulse until combined.
Wild Leek Pesto FAQs
Can I make this recipe without wild leeks?
You can replace them in this recipe with 1/2 cup scallion tops to try to mimic the herbal and oniony flavour of ramps. Alternatively, you can replace the ramps with 1/2 cup chopped spinach for extra nutrition, without the kick.
What can I serve this with?
The possibilities for this Wild Leek Pesto are endless. Serve as a dipping sauce with these AIP Beef Meatballs, on your AIP charcuterie board. Try as a sauce for flatbread, on wraps with grilled meats, with sweet potato gnocchi. Add to a vinaigrette on your favourite salad.
How do I store this?
Store in a glass container in the fridge for up to 4 days or freeze for up to 3 months.
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If you loved this Wild Leek Pesto I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
PrintWild Leek Pesto (AIP, paleo, vegan, Whole30)
- Total Time: 10 minutes
- Yield: 3/4 cup pesto 1x
Description
This Wild Leek Pesto is Spring in a bowl. It’s AIP, paleo, vegan and whole30 compliant, made with sweet and garlicky wild leeks, basil, parsley, garlic, lemon and olive oil.
Ingredients
- 1/2 cup ramps, chopped (leaves, bulbs and stems)*
- 1 cup fresh basil
- 1 cup fresh flat leaf parsley
- 1/3 cup olive oil
- Juice of 1/2 lemon
- 3 cloves of garlic, peeled and chopped
- 1/2 tsp salt
Instructions
- Combine all ingredients into a food processor or high powered blender and process/blend until smooth. If necessary, add more olive oil by the TBSP until mixture comes together.
- Store sealed the fridge for up to 4 days, or in the freezer for 6 months.
Notes
*Don’t have wild leeks? You can replace them in this recipe with 1/2 cup chopped scallion tops to try to mimic the herbal and oniony flavour of ramps. Alternatively, you can replace the ramps with 3/4 cup chopped spinach for extra nutrition, without the kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
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