Recipes to Pine For: 7 Fresh Twists on Classic Pesto
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Spring Leek Pesto
Photo by: Kathy Patalsky
Spring Leek Pesto
Ingredients: 1/2 cup fresh orange juice 1/2 cup lemon juice 1/2 tsp sea salt 1/2 tsp black pepper 3 garlic cloves 4 cups fresh basil leaves, rinsed well - still damp (loosely packed) 1 3/4 cups sliced leeks, cleaned (about 2 small leeks) 1 cup raw walnuts 3 Tbsp extra virgin olive oil 1 jalapeno, de-seeded (opt'l) Directions: Start making your pesto (then follow with your pasta and garnish veggies). Clean and prep all your leeks - make sure to rinse and grit inside the folds. Add all your ingredients to a food processor and blend until smooth. The excess water from the rinsed basil leaves should keep the pesto 'loose' enough - but add ore liquid if the consistency is too thick. The ideal consistency is like a wet, chunky hummus.
Pesto is perfection! Now that spring is here, why not fall in love again with the rich, bright flavor of pesto? We've pulled together a few gorgeous dishes you'll want to devour every day and twice on Saturdays. Toss the green stuff in a bowl and get cooking! You're belly will be glad you did! - By Brooke McLay
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