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Three-Cornered Leek Pesto

Now, more than ever, it’s important to learn and appreciate what nature has to offer us for no cost at all. Our ancestors have lived off the land for generations but, somewhere along the way, we've lost touch, becoming unaware of the treasure that grows right on our doorstep.

With a late autumn to spring growth cycle, allium triquetrum, or three-cornered leek as it’s more commonly known, is often treated as a weed. Granted, it’s very invasive, but used well, this delicious member of the garlic family can be the star of many a dish.

With luscious leaves, tender stems and crunchy flower buds and bulbs, the three-cornered leek is particularly versatile. It packs a strong onion-leek flavour, which is wonderful mixed it through spaghetti or used to add a bit of crunch to a sandwich. You can even pickle the bulbs, saving them for use during the winter months… the choice is yours!

Our favourite recipe, perfect for delivering the fresh flavour of the plant while also preserving it for later use, is the three-cornered leek pesto. We always have a jar in the fridge, ready to pull out for a quick lunch or dinner, and it takes no time to make.
Three-Cornered Leek Pesto / Casa De Folklore
 
INGREDIENTS
    250g three-cornered leek leaves
    50g pine nuts or walnuts toasted lightly
    50g parmesan or similar hard cheese
    Sea salt & freshly ground black pepper, to taste
    Extra virgin olive oil
       
      METHOD
        Make sure to wash your foraged plants before use. Add a teaspoon of bicarbonate of soda to a bowl of water, soak the leaves for 5 mins, then pat dry on a clean tea towel.
        Add half the three-cornered leek leaves into a blender with the nuts and cheese.
         Process until the leaves reduce then add the rest of the leaves.
        Process again until you have a rough purée and add a little seasoning.
        Dribble in the extra virgin olive oil while the processor runs until you have a loose paste. Taste and correct seasoning or other ingredients.
        Pop into your container and cover with a layer of oil to preserve. Keep in the fridge, topping up the layer of oil on the top after each use. It should keep for as long as you need in this way.