Leek Spaghetti with Basil Pesto
- 1/2 leek, green part
- 6 teaspoons pine nuts
- 4 teaspoons grated Parmesan cheese
- 1/2 bunch fresh basil
- 4 teaspoons olive oil
- Salt and fresh ground pepper, to taste
- Cut leek lengthwise into thin 1/4-inch strips.
- In a pot, bring water to a rolling boil. Add a pinch of salt and cook leek spaghetti for approximately 6 minutes, until soft; drain.
- In a food processor or blender, blend pine nuts, parmesan, basil and olive oil on high to create a pesto. Add some lukewarm water for a more creamy consistency if needed.
- Serve leek spaghetti topped with pesto.
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