• Sam Deetjen

Wild Leek Pesto (Test Kitchen)

I’ve made pesto with basil a few times in the past and it’s delicious of course, but I got some wild leeks (aka ramps) from a friend and just had to try wild leek pesto! You can watch me make it here!




Ingredients (makes enough for 1lb of pasta)

1 bunch wild leek greens

1/3 cup + 2 tablespoons raw sunflower seeds

1/2 to 1 teaspoon garlic powder (or a couple cloves fresh garlic if you have it)

Salt to taste (I used about 1/2 teaspoon)

4 tablespoons nutritional yeast

2 tablespoons lemon juice

Few cracks black pepper

1/3 cup olive oil (plus a couple more tablespoons if it doesn’t seem saucy enough)


-Thoroughly wash the wild leek greens and roughly chop them.

-Add all ingredients minus the olive oil to a food processor and pulse to get it combined.

-Start adding in olive oil while pulsing, and occasionally taking the lid off to push the sides down, until a nice and saucy consistency is reached.

-Serve immediately on pasta or gnocchi or whatever else you desire! (Pizza would be good too!!)



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