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Foraged three-cornered leek pesto

Three-cornered leeks can be found in flowerbeds, hedgerows and verges. Tasting similar to baby leeks or chives, three-cornered leeks are wonderful chopped into mashed potatoes, blended with butter on new potatoes or steak, and in pesto like this recipe. I have used toasted walnuts for my pesto as their nutty robustness really complement the leeks. You can serve the pesto fresh or freeze it to use later when you're short on time and inspiration.

This recipe is inspired by ingredients sent in this month's Forage Box, a subscription service delivering a monthly collection of wild/foraged foods. Forage Box aim to provide home cooks like me with 'snapshots’ of wild flavours and to showcase their potential in the kitchen. From syrups to salts, freshly picked to powdered, juice to jam, their foraged ingredients will delight and surprise you. Find out more information on the subscription and how to sign up here.


200g of cleaned whole three-cornered leeks

1 fat garlic clove, crushed

40g of lightly toasted walnuts (toasted for about 6 minutes in a hot oven)

50g parmesan or other hard cheese, grated

1 lemon, zest and juice

Sea salt and black pepper

75ml, good quality olive oil


  1. Chop the leeks and set aside your lemon, cheese and nuts

  2. Place leeks in a food processor with the garlic, nuts, the lemon zest and juice, and cheese. You may need to blitz half and then add the other half. Add a little of the olive oil to loosen if needed.

  3. Add the remaining olive oil and season generously.


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