Setting out to make this, it began as an asparagus ravioli filling…and to its credit, it more than did the job. In the process though we realized the filling on its own made an unconventional pesto I would choose everytime over anything in the store and most days over the classic basil sauce.
Creamy Leek and Lemon Pesto
Ingredients
2 – 3 Leeks
1 Large Red Onion
3 – 4 Garlic Cloves
250 g Spinach
Vegetable Stock Cubes or Vegetable Broth
1/4 cup of Mascarpone
1 Lemon
Directions
- Prepare the veg by slicing the onions and leeks, defrosting spinach (if using from frozen), and mincing the garlic.
- Sauté the onions and leeks in olive oil until soft. Add in garlic and continue to sauté until cooked.
- Blend the leek mixture and spinach using vegetable broth as needed (about 1/2 a cup)
- Next, mix in the mascarpone and fresh lemon juice.
- Add salt and pepper to taste.
Notes
- Asparagus, broccoli and broccoli stalk are also tasty additions to the sautéed vegetable mixture
