Kristin Celeste Shroeger, aka The Intentional Minimalist, bases her recipes, like this wild leek and swiss chard pesto, on her weekly CSA box of produce from the local Northern Michigan farm 9 Bean Rows.
- fresh wild leeks
- farm fresh organic baby white swiss chard
- farm fresh organic garlic
- raw organic walnuts
- local raclette cheese
- organic green onion infused olive oil
- organic sea salt
Wash leeks and remove greens from whites. Slice 1/4 cup leek whites and 1 cup leek greens. Remove stems from 2 cups swiss chard and tear into bite size pieces. Slice 2 large or 3–4 small cloves garlic and add to food processor and puree. Add 1/2 cup walnuts to food processor and puree. Add leeks and swiss chard to food process and puree. Add 1/4 cup green onion oil and 1/8 teaspoon salt to processor and puree. Mince 1/3 cup cheese, add to processor and puree.