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Author Notes: Just what the title says it is... This was inspired by fresh, crisp, pungeant summer greens calling out to be crunched and by Jenny's recent experiment with pesto. It turned out to be a very rich and flavourful way to coat pasta at the end of a hot summer day :) I recommend trying to locate a goat tomme. It adds depth to this pesto. Enjoy! —nogaga
Serves about 3 medium sized jars
- 3 slender summer leeks
- small bunch garlic scapes
- 1 fat clove garlic
- 3 ounces hard goat tomme cheese, cubed
- 1/2 cup fresh, raw pine nuts
- as much olive oil as you need to hold it all together, a little more than a cup
- Chop and clean the leeks, white parts and just the very begining of the green leaves. Chop the scapes. Smash the garlic. Process, along with the pine nuts and tomme, cut into manageable-sized cubes. Add as much oil as you need to hold it all together as a unified paste. You may wish to add a teaspoon of salt and/or some black pepper.