Pesto is one of the easy lunch solutions and I really like the idea of having food ready in less than 15 minutes. In short, it’s the ideal solution for the days when there’s no time for anything. It’s pretty straightforward: You open the fridge, take any vegetables you have there, boil some pasta, make a pesto, and serve lunch. Simple as that! And that’s what happened with this delicious leek pesto as well. JUMP TO RECIPE
The day this recipe was created, I wanted to make a velvet leek soup, but I had promised pasta to the large hands. Would I abandon the leek? Of course not! I’d try to combine it with the pasta, creating a pesto that not only vindicated me but was loved by the whole family. Leek pesto is the tastiest pesto I’ve made, and I’ve made quite a few.
Regarding leek
Leeks are rich in vitamins K and C, contain iron, and magnesium, and can boost one’s immune system. Since they belong in the same family as garlic and onions, they have a similar effect on our organism, boosting it with their anti-inflammatory properties.
In this recipe, you’ll be using the leek’s white part and just the start of the green part. You need great care in washing and preparing it so that you can do it quickly and correctly; I’ve shown you how in a previous article, here.
The little hands enjoyed it with red lentil pasta, on his eco-friendly bamboo plate. However, just like any other pesto, if you have any left over, or if you just want to, you can eat it spread on a slice of bread, as a dip, or as an accompanying sauce in any dish. There are many ways to enjoy it!
Are you looking for more fast recipes? Check above.
An easy, delicious, and nutritious meal for the whole family. Ready in 15 minutes!
Place the pasta in salted and boiling water and boil them for 7 minutes or for as long as the packaging recommends. For children under the age of one, don’t salt the pot.
While the pasta is boiling, heat up a frying pan over medium heat, and melt the butter and coconut oil.
Add the leeks to the pan and let them soften up for 7 minutes, mixing every so often. The leeks will change colour, but that’s what will give them their deliciousness.
While you’re preparing the leeks, process the rest of the ingredients—the garlic, the lemon, the olive oil, the cheese, the cashew nuts, the parsley, the thyme, and the pepper—in a food processor.
Add the leeks to the food processor and process them until homogenous.
Strain the pasta and serve with your pesto while they’re still hot!
Ingredients
Directions
Place the pasta in salted and boiling water and boil them for 7 minutes or for as long as the packaging recommends. For children under the age of one, don’t salt the pot.
While the pasta is boiling, heat up a frying pan over medium heat, and melt the butter and coconut oil.
Add the leeks to the pan and let them soften up for 7 minutes, mixing every so often. The leeks will change colour, but that’s what will give them their deliciousness.
While you’re preparing the leeks, process the rest of the ingredients—the garlic, the lemon, the olive oil, the cheese, the cashew nuts, the parsley, the thyme, and the pepper—in a food processor.
Add the leeks to the food processor and process them until homogenous.
Strain the pasta and serve with your pesto while they’re still hot!
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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