IvanEats recipe
Braised Leek and Wild Garlic Pesto
Cooking for
2
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Ingredients
Wild Garlic Pesto
Braised Leek
Method
Wild Garlic Pesto
- Lightly toast the nuts in a frying pan, stirring constantly to prevent burning.
- Add all the ingredients to a food processor.
- Pulse until a fine pesto forms, scraping down the sides as needed.
- Pour into a jar and store in the fridge.
Braised Leek
- 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.
- Heat the stock until warm. Pour half into a bowl and whisk in the miso paste until dissolved.
- 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.
- Pour in the plain stock (without miso) and add the honey. Let simmer for a few minutes.
- Add the white wine and let it reduce by half.
- Add the butter, cover with a lid, and let simmer on low heat for 3–4 minutes.
- Season with salt and baste the leeks with the sauce using a spoon for a few minutes.
- Add the miso stock and let simmer for another minute.
- Serve with the pesto and bread or pasta.
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