Pea and Leek Pesto
Our first summer together was spent packed with dinner dates — ones where we were getting to know each other, but also ones where we were getting to know each other’s friends. But Zach was paying off grad school loans and Amanda was still on the lower end of the teacher’s pay scale — so many of these dates ended up being held at home.
On one such date we decided to make pesto for our friends. It was at this time that I think we realized that we a. loved to cook, b. loved to cook together, and c. loved the idea of making our friends try our food.
We shopped for the freshest basil, wrote down notes from all the pesto recipes we could find, and got to work good and early, not sure how long the whole process would take.
It turns out that pesto doesn’t take very long to make. Not long after we finished (two hours before their schedule arrival time) our friends cancelled. Who would eat our amazing concoction now? This was poised to be our first restaurant disappointment. Should we invite other friends over last minute? Who could make it on a random Saturday in the summer?
Fast-forward two and a half years, and we are seasoned pesto-makers. The usual basil, parm, pine nuts and garlic is our go-to, but we have also made a pea and asparagus pesto and now a pea and leek pesto. We were particular fans of this one, so here goes.
Pea and Leek Pesto
1/2 cup peas (we got fresh, but as the summer winds down frozen will do)
1/2 cup cooked leeks (one big stalk)
1 heaping tbsp pine nuts
8 cloves of garlic
1 cup basil
1 cup parmesan
3/4 cup olive oil
salt and pepper to taste
A friend once made a recommendation that we follow religiously no matter what type of pesto we make. She suggested putting a 1/2 cup of olive oil in a small sauce pan, slicing the garlic cloves in half or thirds and effectively steeping the garlic cloves in the olive oil as they simmer. It needs to be monitored closely and the heat should be low — if the garlic gets brown, the olive oil gets a harsh taste (we know from experience).
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The bonus to this method is that you have garlic olive oil to use in the pesto and a less harsh, more subtle, garlic taste from the garlic cloves.
Slice the leeks, grate the parm, and wash and de-leaf the basil while the garlic is on the stove. Once the garlic is softened, remove the garlic and add the leeks to the same oil.
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Once the leeks are softened remove from heat, set almost all of the olive oil aside (pour into another container), leaving just enough to coat the bottom of the pan and roast the pine nuts in the same olive oil. Brown the pine nuts until they are golden, be sure not to overcook.
Bring water to a boil and add the peas. Let them cook for around 3 minutes and then remove. Let all ingredients (garlic, leeks, pine nuts and peas) cool — go have a glass of wine or a vodka tonic or a bee’s knees, whatever suits your fancy.
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Now the easy part. Put all of the ingredients in a cuisinart and blend. Add salt and pepper to taste and serve over freshly cooked pasta.
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By the way — What ended up happening with our friends who cancelled? They called back and said they thought they could make it after all — albeit a bit late. But more importantly, they loved the pesto. We hope you do too.