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My 'Three-pointed Leek' Pesto Recipe

This post has been sitting in my drafts folder since march, so excuse the out of season info!

March is a bit of a waiting game when it comes to gardening. The cold and dark of winter is showing an end, but its not quite warm enough to start planting seeds - for me, at least, with no greenhouse to grow them.

So we sit and stare out of the window, checking weather reports and dashing out between showers to potter about for the brief moments we get, mulching the more hardy winter veg and pulling out the bits and pieces that have finished, counting down to the end of the month, where 'daylight savings' gives us that extra hour of light in the evenings, and the weather turns a corner into spring. (Plus, Gardeners world comes back on the telly!)

Just because we can't garden, however, doesnt mean we cant forage.

March is the perfect time to pick three-cornered leek. Available in abundance for just six short weeks in green spaces near water, it can be found all over the little corner of the world I live in - Sussex. Get it just before it flowers and its nutty and sweet, that garlic flavour not so intense. Wait until it flowers and the leaves go bitter, but the flowers add a great spicey hit to a salad or a soup. My sister-in-law has a garden full of it, and digs it up in great bunches like weeds - which is why I developed this pesto receipe - it's the perfect way to keep that gorgeous garlicky flavour to use in the many months it's no longer available.

You will need the following:

A large bunch of three-cornered leek, cleaned and prepped. (about 800g)

A block of parmesan cheese

half a cup of pine nuts

1/3 cup of walnuts

1/4 cup of almonds

note: you can use any mix of nuts you choose. I like almonds because they make the pesto creamy, and walnuts as they bulk up the pesto without costing a fortune (I would use all pine nuts but they are expensive!) Find what suits you best with trial and error - there is no wrong way to do it!

I also added a bunch of basil as I happened to have it to hand. Again, you can use any fresh herb you have!