Dill-and-Leek-Greens Pesto


The leek greens give this herbal paste a little bit of heat. Use as you would any pesto. It’s especially good whisked together with a little sharp pickle brine to serve over smashed potatoes or smoked fish.

Dill-and-Leek-Greens Pesto
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Dill-and-Leek-Greens Pesto

Recipe by Ronna WelshCourse: Sides

1.5-2

Cupss

The leek greens give this herbal paste a little bit of heat. Use as you would any pesto. It’s especially good whisked together with a little sharp pickle brine to serve over Smashed Potatoes or smoked fish.

Ingredients

  • 1 recipe Blanched Leek Greens

  • Packed ½ cup fresh dill

  • 1 garlic clove, roughly chopped

  • Heaping ½ cup freshly grated Parmesan cheese

  • ½ to ¾ cup excellent olive oil

  • 1 teaspoon coarse kosher salt, or more to taste

Directions

  • Pulse the leek greens, dill, garlic, cheese, and ½ cup of the oil in food processor. If the pesto is too thick, add the remaining oil and pulse to emulsify.
    Season with salt.
  • To store, place in a container covered with a thin layer of olive oil.
  • Store in the refrigerator for 3 weeks or in the freezer for 3 months. Bring to room temperature before using.