2 bunches leek greens
*1 bunch lacinato kale, chopped and blanched
1/3 cup pine nuts (used toasted walnuts)
1/3 cup grated Parmesan
2 lemons, juiced
1 garlic clove
3 tbsp. olive oil (you can add more to get the consistency you want)
salt and pepper
*1 teaspoon chilli pepper
Add leeks and all ingredients except olive oil to a food processor. Puree until smooth. Slowly add olive oil and blend. Season with salt and pepper.
*I added kale and red pepper flakes to give it another layer of flavor. I used organic lacinato kale and wild leeks from CSA Hancock Shaker Village. In cleaning the leeks soak it with water to take out the grits in between. It turned out very well, it’s good with pasta, dip or on a toast. enJOY!!!
Source: Daily Candy