Apple and Leek Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leek
- 1 large apple
- 60 g cashew nuts
- 40 g pine nuts
- 125 g parmesan, rated
- 0.1 liter white wine (Grüner Veltliner)
- 1 teaspoon mustard
- olive oil
- sea-salt
Print Recipe
Pin Recipe Instructions
- Roughly chop cashew nuts and pine nuts and roast them dry in a pan, being careful not to get too dark. Put aside.
- Cut the leek into rings and clean / wash well. Put a little olive oil in the pan and briefly toast the leek in it, then deglaze with the white wine. The leek should only turn glassy and then soft, but not take on any color. Peel the apple and remove the core, cut into pieces. After a few minutes add to the leek and cook until soft, add the cashew nuts and pine nuts.
- When the leek is soft, remove it from the heat and let it cool for 30 minutes. Then add the grated Parmesan, mustard and a little olive oil and then puree the mixture until it is smooth. Season to taste with sea salt.
- To store, place in a clean jam jar and cover the surface with olive oil. Store in the refrigerator.
- Sufficient for 6 to 8 people.
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