Are you as excited as we are about the leeks? They belong to the onion family or the Allium vegetables which top the list of cancer fighting foods. They contain potent amounts of flavonoids that protect the blood vessel lining from overly reactive oxygen molecules. They are also full of B-Vitamins such as folate, antioxidant polyphenols and anti-inflammatory agents.
"Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.
Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking."
Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking."
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| Babble.com |
Spring Leek Pesto Sauce
1/2 cup fresh orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
4 cups fresh basil leaves, rinsed well – still damp (loosely packed)
1 3/4 cups sliced leeks, cleaned (about 2 small leeks)
1 cup raw walnuts
3 Tbsp extra virgin olive oil
1 jalapeno, de-seeded (opt’l)
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
4 cups fresh basil leaves, rinsed well – still damp (loosely packed)
1 3/4 cups sliced leeks, cleaned (about 2 small leeks)
1 cup raw walnuts
3 Tbsp extra virgin olive oil
1 jalapeno, de-seeded (opt’l)
Directions: Start making your pesto (then follow with your pasta and garnish veggies). Clean and prep all your leeks – make sure to rinse and grit inside the folds. Add all your ingredients to a food processor and blend until smooth. The excess water from the rinsed basil leaves should keep the pesto ‘loose’ enough – but add ore liquid if the consistency is too thick. The ideal consistency is like a wet, chunky hummus.
To Serve: add to your favorite pasta. I like whole wheat penne for this sauce – but any variety will work.
Garnish: a saute of peas, sliced leeks, olive oil, pinch of salt and lemon juice.
Garnish: a saute of peas, sliced leeks, olive oil, pinch of salt and lemon juice.
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