Wild Garlic Pesto

1. Lightly toast the nuts in a frying pan, stirring constantly to prevent burning.
2. Add all the ingredients to a food processor.
3. Pulse until a fine pesto forms, scraping down the sides as needed.
4. Pour into a jar and store in the fridge.

Braised Leek

1. Cut the white part of the leeks into 4–5 cm (1 ½–2 inch) pieces. Pat dry on the cut sides with a towel or paper towel.
2. Heat the stock until warm. Pour half into a bowl and whisk in the miso paste until dissolved.
3. Heat the cooking oil in a sauté pan and sear the leeks on the cut sides for a few minutes on each side until caramelized and golden brown.
4. Pour in the plain stock (without miso) and add the honey. Let simmer for a few minutes.
5. Add the white wine and let it reduce by half.
6. Add the butter, cover with a lid, and let simmer on low heat for 3–4 minutes.
7. Season with salt and baste the leeks with the sauce using a spoon for a few minutes.
8. Add the miso stock and let simmer for another minute.
9. Serve with the pesto and bread or pasta.