Pasta with leek and kale pesto

You are not throwing away the green part of the leek! Are you???

It is actually very tasty and the easiest way to use it is in a broth. You just clean it and toss it in your broth.

But this recipe is an alternative

Ingredients

• The green parts of 2 leeks
• 4-5 leaves of kale (collard greens would also be ok)
• 1 garlic
• 30gr hazelnuts
• 30gr cashews
• 4 teaspoons of olive oil + some olive oil to cook the leeks
• 2 shots of cava/white wine (optional)
• water that you cooked the pasta: Do not throw it away all. Use some to make your sauce more liquid
• salt
• pepper

Steps

• cut in stripes the leeks and put them in a pot with a bit of olive oil
• let them cook in low to medium heat with a cover. Check regularly, that they do not need further liquids. You could use a bit of white wine or Prosecco/cava/bubbly wine or just plain water
• With a hand blender make a paste with the leeks, the 4 teaspoons olive oil and the nuts. You can remove the garlic or use it for the paste.
• Actually you can use whatever nuts you prefer.
• You can add also a bit of water from the water, that you cooked your pasta to make it as liquid as you wish
• Recommendation to serve with long pasta