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Wild Leek Pesto

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Wannabebwana View Drop Down
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Joined: 29 January 2019
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    Posted: 18 May 2020 at 17:14
Got a bunch of wild leeks in my foray into the wilds yesterday.  We got this recipe from a Belarusian friend.  The pesto will keep a few weeks in the refrigerator.  It’s great as is, but we also add some mayonnaise or sour cream before serving, just to balance it a bit.  

  • 500 grams packed wild leek leaves
  • ¼ cup olive oil
  • 100 grams cup cashews or sunflower seeds
  • 50 grams ground Parmesan cheese
  • sea salt to taste




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VictoriaMcLean View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote VictoriaMcLean Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2020 at 08:23
thank you for the recipe. I will definitely try it!
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connorbaker View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote connorbaker Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2020 at 08:36
I tried this pesto. The taste is really great.
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TraceyCornish View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TraceyCornish Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2020 at 09:09
I think this will be a great appetizer for toast. What do you eat this pesto with? In general, I have realized over the past month how many there are delicious and most importantly dietary recipes that are prepared very simply. My friend advised me to try Noom program (link to those who are interested I'll leave below) and I was surprised that eating everything I want I can lose weight. I cook new delicious dishes every day and lose weight! I lost 4 kg in a month without effort. In addition, I noticed how my skin changed, it seemed to freshen up and the puffiness went away. https://www.modernfit.com/programs/noom/the-only-noom-food-list-youll-ever-need/
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 22 October 2020 at 11:30
Welcome Tracey,

Toast will be fine.  We usually just put it on a baguette.
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