|Source||Recipe from the Farmer's Kitchen|
|Prep time||10 minutes|
|Cooking time||30 minutes|
|Total time||40 minutes|
This is an amazing take on pesto, and delicious slathered on crusty bread that you toast with a little olive oil in the oven. It was taught to us in a City Market cooking class by Margaret Osha, of the Farmers Kitchen at Turkey Hill Farm.
In a food processor, combine chopped leeks and pistachios. Process until well blended. Add olive oil through top of food processor in a slow and steady stream. Last add the Parmesan cheese and process until well blended. Refrigerate.