That’s right- this pesto is wild. Made from wild foods, that is. The last couple of weeks I’ve been trying to hit up the farmer’s market as much as I can to soak up the seasonal bounty that’s just arriving here in Southern Ontario. One of my first picks of the season was wild leeks. Wild leeks [otherwise known as ramps or spring onions] are one of the first plants to peek out of the earth in early spring.
Since our spring didn’t come until, oh, two weeks ago- that was about when they were at the markets! I happened to acquire some freshly harvested from my good friend Meghan‘s cottage. Really wild, if you will!
Just like their big brother leeks and cousins onion and garlic, wild leeks are part of the allium family and are therefore super healthy- packed with heart friendly flavanols and plenty of antioxidants. They also have a really unique flavor- one many describe as a cross between an onion and a clove of garlic. I love it, myself but if you’re not a fan of either of the above I would probably stay away- these babies are strong!
The whole plant can be used in cooking, but the lower end bulb is much stronger and more onion-y, and the top parts are more sweet. I loved the strong taste of the bulbs, so I used just them in this pesto and saved the tops for a stirfry. But feel free to reverse this idea if you prefer!
I whipped up this pesto to go on some baked sprouted tofu the other night, but I’ve been using it since then as a spread. I wouldn’t suggest tossing it with your pasta unless you’re single or your partner really likes onions, though- whew! You only need a tiny bit to get the full flavor of the leeks and greens. You can use any type of greens or herbs you’d like in place of the chickweed- I had some at the market and really like the spinach-like taste of fresh market chickweed.
Wild leek walnut pesto
1/3 cup raw walnuts
1 small handful wild leek bulbs, roughly chopped
~4 tbsp olive oil
juice and zest of 1 lemon
1 large handful chickweed or other green/herb
sea salt, to taste
1. Add almond to food processor; chop fine.
2. Add leek bulbs, olive oil and lemon juice/zest. Process until smooth. Add chickweed and process again. Add sea salt to taste.
Spicy, tangy and potent- but totally, completely addictive- this pesto is a seasonal delicacy that can’t be replaced.
What fresh seasonal meals do you look forward to every spring and summer?
xo
{ 2 comments… read them below or add one }
I love pesto, but I’ve never had any like this! It really does look incredible. I would love to have some on pasta tonight.
I’ve been loving some super sweet in season strawberries right now. They are positively luscious.
I love farmers’ markets – and farmers’ market produce – and recipes made with such produce, and I’m LOVING yours!!! I hope I can try it soon. Thank you!