With so many versions of pesto out there using every permutation of nuts and herbs, you can easily create a different dish every night using that as a main ingredient. But, instead of herbs, have you ever tried adding cooked aromatics like braised leeks? In this recipe, the usual herbaceousness is complemented by extra savouriness and body. Add it as a spread to sandwich or as a dressing for pasta and vegetables.
Heat oil in large pan over medium-high heat. Add garlic and cook until fragrant, about 2 minutes.
Add half of the leeks to the pan and continue to cook on medium-high heat until softened, about 3 to 4 minutes.
Add remaining leeks and cook for several minutes until softened as well and add vegetable broth.
Once liquid comes to a simmer, reduce heat to medium and let cook for 15 minutes, stirring occasionally, until liquid reduces and leeks are very tender.
Reduce heat to low, and keep warm on stove until ready to transfer to serving platter with sunflower seed pesto.
Sunflower seed pesto
Add all ingredients, except oil, to a food processor and pulse several times to combine.
Continue to pulse and slowly pour the oil in until you reach desired consistency.
Cover and place in fridge until ready to use.
Yields 2 cups of sunflower seed pesto.
- Serves 3-4
- Prep Time:
- 5 minutes
- Cook Time:
- 25-30 minutes