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
Units
Scale
- 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