Makes approximately 1 litre of stock
5 tbsp leek green leaves, chopped super fine
6 to 8 tbsp rapeseed oil
3 cloves garlic, crushed
¼ cup pine nuts, or walnuts, or pecans or pistachios
¼ tsp sea salt
1-2 grinds of black pepper
1 lemon – (1 tbsp lemon juice) – optional
1½ cups basil leaves and stems, roughly chopped
3 tbsp chopped parsley leaves and stems, roughly chopped
Heat a little of the oil in a fry pan and gently sauté the chopped leek leaves over a medium to low heat for 2-3 minutes. Remove from the heat and set aside.
Peel the garlic, and crush with a pinch of sea salt. Add to a food processor or blender and pulse until fine.
Roughly chop the basil and parsley.
Add the, basil, parsley salt, pepper, sautéed leek leaves, and nuts to the garlic and blend again.
Drizzle in some of the oil – you will need some to bind the sauce and get it mixing to the right consistency.
Season with salt and black pepper. Now taste, and keep adding a bit more oil or salt & pepper until you are happy with the taste and consistency.
Add a squeeze of lemon juice at the end to give it a little zest, but it’s not essential. Will keep in the fridge for a week, more as long as it is submerged in oil.