In the Fall I planted a few things in containers and left them in my little greenhouse. As the winter came I neglected my littles babies, but to my surprise some things survived, including these leeks, and continued to grow.
I would cut the tops off occasionally to use in different dishes but decided it was time to pull them up. I pickled the bottoms along with some peppers and decided to make pesto with the tops. I kept the dish vegan, but feel free to add Parmigiana if you like.
This isn’t an exact recipe, but it’s so easy to throw any greens and nuts you have laying around to make pesto. I blanched the leeks first, then blended with almonds, garlic, olive oil, and a bit of salt.
For the Vesuvio pasta pictured, I added the pesto along with a little of the pasta cooking water and gave it a big stir. I also roasted some cherry tomatoes from the garden along with garlic, fresh herbs, and lots of olive oil. To finish, a touch of almond ricotta and fresh basil.
Try with a nice crisp white like a Sauvignon Blanc from Touraine in the Loire
Until next time! Santé
Candice Birdsong 
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